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Chimichurri lamb steak

Name: Chimichurri lamb steak
Cook time: 25 min
Yield: 1
Cuisine: Lima, Peru

with roasted tomatoes and aji amarillo sauce

Ready in around 25 mins

RECIPE FACT:

While Spanish is the official language of Peru, there are actually as many as 43 native languages spoken in Peru, including Quechua, Aymara and Agurauna.

Nutritional Info:

Energy: 1,896kJ (453kcal)
Protein: 38g
Carbohydate: 26g
Sugars: 7g
Fat, total:20g
Saturated:5g
Sodium:261mg
Contains:Eggs, Milk, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE FRIES AND PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Gently empty the bag of steamed fries onto the tray and pat dry to remove excess moisture, drizzle with oil and season with salt and pepper. Cook in the oven for 15 mins, turn the chips over and cook for a further 10-12 mins. Trim both ends off the green beans. Peel and finely slice half the red onion. Cut the cherry tomatoes in half.
2. TO COOK THE VEGETABLES:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 1-2 mins. Add the green beans, season with salt and pepper and cook for 4-5 mins. Add the cherry tomatoes and cook for a further 1-2 mins until the tomatoes are starting to burst. Remove from the pan and cover to keep warm.
3. 3. TO COOK THE LAMB:
Remove the chimichurri lamb steak from its packaging and season with salt and pepper. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, cook the steak for 2-3 mins each side for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing.
TO SERVE:
Place the fries and vegetables onto a plate and top with chimichurri lamb. Drizzle over any resting juices and dollop with aji amarillo sauce.