BBQ Lamb sits on greaseproof paper on a round white cutting board. Half of the lamb is sliced ready to serve. The lamb is topped with a drizzle of Avocado Chimichurri Dressing. A white bowl of corn, avocado and radish salad sits to one side and at the back is a blue bowl with extra avocado chimichuri.
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As the weather warms up and you start thinking about entertaining and BBQ season we’ve got the perfect recipe to add to your summer rotation – BBQ Lamb with Avocado Chimichurri Dressing. 

Barbecuing lamb is an art that involves careful attention to timing and heat. When preparing lamb, always use a meat thermometer to gauge the internal temperature accurately. Resting time is also important. Regardless of how you’re serving your meat, allow the lamb to rest for at least 10 minutes. This crucial step redistributes juices for optimal flavour and tenderness.

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Perfect Lamb, Your Way: BBQing Done Right

Well-Done Lamb:

Appearance: A well-done lamb boasts a charred exterior with no pink in the centre.
Taste: Expect a firmer texture with a slightly drier mouthfeel than medium or medium-rare.
How to Prepare: Grill each side for 6-8 minutes, ensuring the internal temperature reaches 71°C (160°F) for a well-done result. This ensures thorough cooking while maintaining flavour.

Medium Lamb:

Appearance: A medium lamb has a beautifully browned exterior with a hint of pink at the centre.
Taste: Medium-served lamb offers a balanced texture, juicy and tender, with a touch of pink for added juiciness.
How to Prepare: Grill each side for 4-6 minutes, reaching an internal temperature of 63°C (145°F) for medium. Let it rest for optimal juiciness.

Medium-Rare Lamb:

Appearance: A medium-rare lamb features a seared crust with a vibrant pink centre.
Taste: With a tender and juicy interior, medium-rare lamb has a more pronounced flavour.
How to Prepare: Grill each side for 3-5 minutes, ensuring the internal temperature reaches 57°C (135°F) for medium-rare. Rest before slicing.

What is Chimichurri?

Chimichurri is a zesty, herbaceous sauce originating from Argentina. The twist? In this recipe, creamy avocado adds a new dimension to the blend of herbs, raw garlic and vinegar in traditional chimichurri. The addition of ripe avocados not only enhances the flavour but also brings a wealth of health benefits. Avocados are rich in healthy fats including heart-healthy monounsaturated fats, vitamins and minerals, making this dressing a deliciously nutritious complement to your grilled lamb.

​How to prepare Avocado Chimichurry

To prepare this avocado chimichurri recipe, place a quarter of a ripe avocado, fresh coriander (fresh cilantro), flat-leaf Italian parsley, chili, extra-virgin olive oil and water in a small food processor and blend until finely chopped and well combined. Season with sea salt and black pepper if desired. It’s such an easy condiment to prepare and it’s so versatile.

This green sauce pairs perfectly with BBQ’d lamb, but it also works with skirt steak, flank steak and pork chops. Or for a meat-free/vegan alternative try grilled cauliflower steaks  or portobello mushrooms. Alternatively you could serve this recipe as an avocado chimichurri dip alongside corn chips or gluten-free corn tortillas.

If you have any avocado chimichuuri remaining after the meal, transfer to an airtight container, cover the thin layer of olive oil and refrigerate for up to 2 days. To serve, pour off oil, give it a good stir. If needed add a squeeze of lemon juice or lime juice before serving.

How do you choose a ripe avocado?

1. Check the Colour:

Hass Avocados: The most common variety in Australia, Hass avocados transition from green to dark purple as they ripen. Choose avocados with a deep, even colour without significant dark spots.

2. Feel the Texture:

Gently press the top of the avocado near the stem and the sides. A ripe avocado will yield slightly to gentle pressure without feeling mushy. If it’s too firm, it needs more ripening time.

3. Inspect the Stem:

 Pop off the small stem at the top of the avocado. If it comes off easily and you see green underneath, it’s likely ripe. If the stem is hard to remove or reveals brown underneath, it needs more time.

4. Consider the Size:

While size doesn’t directly indicate ripeness, avocados with a plump, full shape are often well-developed and have a higher chance of being ripe.

5. Avoid Bruises:

Check the avocado for soft spots or bruises, especially around the stem area. Bruises may indicate over ripeness.

6. Buy at Different Stages:

If you plan to use avocados over several days, consider buying a mix of ripe and less ripe avocados. This ensures a steady supply as they continue to ripen at home.

7. Store Properly:

Keep unripe avocados at room temperature to encourage ripening. Once ripe, store avocados in the refrigerator to slow down the ripening process.

By combining these tips, you’ll become a pro at selecting perfectly ripe avocados for your meals, whether you’re preparing guacamole, salads, or enjoying avocado toast. Happy avocado hunting!

Thanks to our friends at Australian Avocados for this delicious recipe. For more delicious recipes, search for avocado in our recipe index or visit the Australian Avocados website.

BBQ Lamb with Avocado Chimichurri Dressing

Australian Avocados
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Servings 4


  • 1.4 kg butterflied boneless lamb leg
  • ¼ cup olive oil plus extra to drizzle
  • 2 cobs corn
  • 2 large avocados
  • 2 cups coriander leaves
  • 2 cups parsley leaves
  • 1 long green chili chopped
  • 2 tablespoons water
  • 6 radishes thinly sliced
  • salt and pepper


  • Preheat a barbecue to medium-high heat. Drizzle the lamb with oil and sprinkle with salt and pepper. Cook on the barbecue for 30 minutes, turning every 10 minutes, until medium or cooked to your liking. Add the corn to the barbecue in the last 15 minutes of cooking and turn occasionally until charred.
  • Remove the lamb, cover with foil and rest for 10 minutes. Slice the corn from the cob.
  • Meanwhile, to make the avocado chimichurri, place a quarter of an avocado, coriander, parsley, chili, 1/4 cup olive oil and water in a small food processor and blend until finely chopped and well combined.
  • Cut the remaining avocado into large wedges and place in a serving bowl with the corn and radishes. Drizzle with olive oil and season with salt and pepper. Toss to combine.
  • To serve, slice the lamb, drizzle with the avocado chimichurri and serve with the avocado and charred corn salad.
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