A lovely idea for a relaxed Christmas Day is to barbecue the main. Adding a chimichurri sauce will add a bit of spice to the classic lamb and rosemary combination.
Combine all the chimichurri ingredients in a small bowl, season to taste with salt and pepper and set aside.
Season the lamb with salt and cook on a barbecue on a low heat, turning every 10 mins for 30-35 mins for medium rare (alternatively roast in 200°C oven for 30-35 minutes, turning once halfway through cooking).
Allow to rest for at least 15 mins before slicing and putting onto a platter with some of the chimichurri drizzled over and the rest served alongside
For the chimichurri
½ cup finely chopped parsley
1 tablespoon chopped oregano
3 cloves garlic, minced
1 red chilli, finely chopped
2 tablespoons red wine vinegar
¼ cup olive oil
1 Farro butterflied rosemary marinated lamb