Chimichurri Lamb with Chips & Green Aioli

Toss the potatoes in half of the olive oil and season with salt and pepper. Place in a single layer on the lined oven tray. Cook in the oven for 25-30 minutes or until tender and golden.

Meanwhile, in a blender or food processor combine the parsley, coriander, eschallot, garlic, lime zest, lime juice, long green chilli, the remaining olive oil and the red wine vinegar. Blend until well combined. The end result should be a thick paste, so if necessary add a little more olive oil to help the ingredients combine. If you don’t have a blender or food processor, finely chop all of the ingredients and then mix them together. Taste and adjust seasoning accordingly with salt and pepper.

In a separate small bowl combine the mayonnaise and 1-2 teaspoons of the chimmichurri.

Heat a greased frying pan over a medium-high heat. Season the lamb leg steaks with salt and pepper on both sides. Add the steaks to the hot pan and cook for 2-3 minutes on each side, for medium rare or until cooked to your liking. Remove from the pan, cover with foil and rest for 5 minutes. Cooking times may vary depending on the thickness of your steak.