About the Dish
Chef Eddie knows that one of the secrets to great food is starting with good quality Aussie lamb that is drug-free, pasture-raised and appropriately fed.
In this video, he shares his very own recipe of BBQ Lamb Fillet with Warm Kipfler Potato Roast Pepper Salad with Chimichurri.
Ingredients
Main
- 120g Lamb Fillet
- 80g Kiplsey Potatoes
- 80g Capsicum
CHIMICHURRI SAUCE
- 50g Italian Parsley
- 10g Oregano
- 8g Jalapeño
- 20g Yellow Onion
- 12g Garlic
- 40g Olive Oil
- Salt, to taste
Dressing
- 20g Chimichurri
- 20g Crème Fraîche
- 8g Sherry Vinegar
- Salt and Pepper, to taste
Directions
-
1
Season potatoes and capsicum with olive oil, black pepper and salt, and roast them in the oven at 180°C for 20 minutes.
-
2
Have the lamb fillet at room temperature before cooking. If searing in a pan (pre-heat with olive oil), cook lamb fillet till 50°C for medium. Rest the lamb.
-
3
To prepare the Chimichurri sauce, blanch herbs for 2 to 5 seconds and process in a food processor. Once well combined, add in oil and blend—season with salt to taste.
-
4
Mix the Chimichurri sauce with the rest of the ingredients. Season with salt and pepper to taste.
-
5
Serve drizzled with Chimichurri dressing.
