Step 1

For the chimichurri, place all the ingredients in a small food processor, season and pulse until finely chopped. Rub half the mixture over the lamb and set aside for 10 minutes to marinate.

Step 2

Preheat barbecue over medium-high heat. Cook the lamb on the barbecue for 8-10 minutes a side until charred then remove from the heat and rest, lightly covered in foil, for 5 minutes for medium.

Step 3

Add any resting juices to the remaining chimichurri, then slice the lamb and serve topped with the reserved sauce and micro mint.