Lamb al asador with chimichurri and sweet potato wedges

INGREDIENTS:

• 1.2kg (about 2 large) sweet potatoes, cut into thin wedges
• Olive oil, to drizzle
• 1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this)
• 2 bunches spring onions, trimmed

CHIMICHURRI

• 1 cup flat-leaf parsley leaves, chopped
• 1/4 cup rosemary leaves, chopped
• 1/2 cup oregano leaves, chopped
• 1/3 cup thyme leaves, chopped
• 4 bay leaves
• 6 garlic cloves, finely chopped
• 1 teaspoon chilli powder
• 1 cup (250ml) olive oil
• 1/2 cup (125ml) sherry vinegar or red wine vinegar

INSTRUCTIONS:

1. For the chimichurri, combine the herbs, bay leaves, garlic, chilli, oil and vinegar in a bowl. Season, then stand for at least 1 hour to allow the flavours to develop.
2. Preheat the oven to 200°C.
3. Place the sweet potatoes on a large baking tray in a single layer. Season well and drizzle with oil. Bake for 20-25 minutes until golden and crisp.
4. Meanwhile, preheat a barbecue or chargrill pan to medium-high. Season the lamb and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for 20-30 minutes until cooked but still pink in the centre. Rest, loosely covered with foil, for 15 minutes.
5. Drizzle the spring onion with oil and sprinkle with salt. Chargrill for 3-4 minutes or until charred and just cooked.
6. Slice lamb and serve with spring onion, sweet potato and remaining chimichurri.