Grilled Lamb with Chimichurri
My Thermomix take on Francis Mallmann's grilled lamb with chimichurri — charred, herbaceous, and unapologetically bold, with a vibrant chimichurri that brings Argentine fire-cooking spirit to the TM6 and TM7.
Francis Mallmann is Argentina's high priest of fire — his cooking is about boldness, restraint, and letting great ingredients speak. This Chef Aly Thermomix version captures the spirit of his grilled lamb with chimichurri: a perfectly seared lamb backstrap basted in herb oil, paired with a punchy chimichurri the Thermomix blitzes in seconds. Metric quantities and exact TM6 and TM7 settings for Australian home cooks.
Ingredients
- 🥩4 x 180 g lamb backstrap (eye of loin), trimmed
- 🫒2 tbsp olive oil, for searing
- 🧂1 tsp flaky sea salt
- 🫑½ tsp black pepper
- 🌿1 large bunch flat-leaf parsley, leaves only (about 80 g)
- 🌿½ bunch fresh oregano, leaves only (about 15 g)
- 🧄4 garlic cloves, peeled
- 🌶️1 small red chilli, deseeded
- 🍷3 tbsp red wine vinegar
- 🫒80 ml extra virgin olive oil
- 🧂1 tsp salt
- 🫑½ tsp freshly ground black pepper
- 🍋1 tbsp fresh lemon juice
Thermomix method
- For the chimichurri: place flat-leaf parsley, oregano, garlic and red chilli in the mixing bowl. Chop 5 sec / speed 7. Scrape down.
- Add red wine vinegar, extra virgin olive oil, salt, pepper and lemon juice. Mix 10 sec / speed 3 until just combined — chimichurri should be textured, not puréed. Transfer to a bowl and set aside for the flavours to marry.
- Pat lamb backstraps dry with paper towel. Rub with olive oil, season with flaky sea salt and black pepper on all sides.
- Heat a large frying pan or grill pan over high heat until smoking. Sear lamb for 3 min per side for medium-rare, basting with pan juices. Rest 5 min on a warm plate, loosely tented with foil.
- Slice lamb against the grain into 1 cm thick medallions. Spoon chimichurri generously over the top and serve with crusty bread.
Aly's tips
- Let the chimichurri sit for at least 15 minutes before serving — the vinegar needs time to soften the garlic and the herbs to release their oil.
- Lamb backstrap is lean and cooks fast. Pull it at medium-rare (internal temp 55°C) and rest it — it will continue cooking while resting.
- For deeper char, use a cast-iron ridged grill pan preheated for 5 minutes.
Questions
Can I make Grilled Lamb with Chimichurri in a Thermomix?
The chimichurri is made entirely in the Thermomix in under 20 seconds. The lamb is seared in a pan or on a grill — the Thermomix makes the sauce, but the cooking method is stovetop, which is true to Mallmann's fire-driven philosophy.
Is this the original Francis Mallmann recipe?
No. This is Chef Aly's independent Thermomix reinterpretation inspired by Francis Mallmann and grilled lamb with chimichurri; it is not endorsed by or affiliated with the chef.
Can I use lamb loin chops instead of backstrap?
Yes. Sear chops for 3 min per side and rest 3 min. The chimichurri pairs perfectly with any cut of lamb.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.