Chimichurri Roasted Lamb


If you fancy a mid week roast without the hassle, Bacofoil has teamed up with TV chef Dean Edwards to create chimichurri roasted lamb, a Brazilian favourite. Served with a South American version of a salsa verde, it’s explosively delicious for the whole family.



  • Bacofoil Non-Stick Foil
  • 2 lamb rumps (approx. 400g each)
  • 800g new potatoes
  • 1 whole bulb of garlic
  • 60ml oil
  • 1 tsp paprika


Chimichurri Sauce:

  • 1 clove garlic (crushed)
  • 50ml red wine vinegar
  • Small bunch fresh coriander
  • Small bunch flat leaf parsley
  • Handful fresh mint
  • ½ tsp smoked paprika
  • 40ml olive oil
  • 1 tsp sugar
  • ½ red onion (peeled and finely diced)



  1. Place all of the chimichurri ingredients, except the onion, into a mini processor and blitz until fine. Add a little more oil if needed until you get a sauce consistency. Season the mix with salt and pepper.
  2. Place the lamb rumps along with a third of the chimicchuri into a bowl and cover with clingfilm. Marinade for an hour if time allows.
  3. Parboil potatoes in a large pan of salted water for 7-8 minutes, drain, then halve lengthways.
  4. Meanwhile seal the lamb in a hot pan on all sides until golden, then transfer to a baking tray lined with Bacofoil – make sure the dull side is facing up as this is the non stick side. Scatter in the potatoes then drizzle over the oil, turn to make sure they have had a good coating and scatter in the unpeeled garlic cloves. Sprinkle over the paprika and season with a dash of salt and pepper.
  5. Pop into a pre heated oven set at 200oc / gas mark 6 for 20-25 minutes then remove the lamb and leave to rest under a sheet of Bacofoil Non-Stick Foil for 5-10 minutes. The potatoes can be popped back in the oven until golden.
  6. Serve the carved lamb with the paprika potatoes, some greens and a good helping of the reserved chimicchuri sauce.

Enjoy! Serves four.

Cook Time