Argentinian-style lamb steaks

Adam Liaw
Argentinian-style barbecued lamb steaks with mint chimichurri.
Argentinian-style barbecued lamb steaks with mint chimichurri. Photo: William Meppem
Difficulty
Easy

Some say the secret to a great Argentinian barbecue is the salmuera, a salty brine that's basted onto the meat as it cooks. This white wine version gives it a little extra something.

Ingredients

• 800g lamb leg steaks

• 1 tbsp olive oil

White wine salmuera

• 2 tsp salt

• ½ cup white wine

Mint chimichurri (makes extra)

• 1 cup loosely packed parsley leaves

• 2 cups loosely packed mint leaves

• 3 cloves garlic, minced

• ½ small brown onion, finely minced

• ½ cup olive oil

• ¼ cup white wine vinegar

• ½ tsp salt

• ¼ tsp ground black pepper

• ½ tsp chilli flakes

• pinch of sugar

Method

For the mint chimichurri, very finely shred the parsley and mint and combine with the remaining ingredients. Set aside for at least 1 hour before serving at room temperature. This recipe makes extra, and the remainder will keep well in the fridge for up to 2 weeks.

For the salmuera, place the wine and salt in a small saucepan with half a cup of water and bring to a simmer to dissolve the salt. Remove from the heat. Heat your barbecue until very hot. Rub the lamb steaks with a little oil and place on the grill. Grill the lamb, brushing frequently with the white wine salmuera and turning the steaks every minute until cooked to your liking. Serve the lamb with the mint chimichurri.