Roast Leg of Lamb With Chimichurri Sauce

Roast leg of lamb with chimichurri sauce

Roast leg of lamb with chimichurri sauce

I’ve been asked by Aldi to develop a few Easter recipes and I couldn’t think of a better one to start with than this roast leg of lamb with chimichurri sauce. The Mexican chimichurri sauce is usually used on beef but I like it on lamb too with the addition of a few mint leaves. If you are looking for a roast leg of lamb recipe for Easter – or anytime for that matter – you’ve got to try this one!

Marinating the meat in a little of the chimichurri sauce overnight is a must. The meat  soaks up the flavours of the sauce and tastes fantastic.

I prefer lamb rare but the rest of my family prefer it medium. They won. For rare, cook until your meat thermometer reads 50c. That will be quite red. For medium, aim for 55 to 56c.

I promise you, this is an excellent and colourful alternative to the more traditional leg of lamb Sunday dinner.

Leg of lamb

Aldi’s leg of lamb was excellent value for money and delicious.

Ingredients for chimichurri sauce

The required fresh ingredients.

chimichurri sauce

Blend the chimichurri ingredients until smooth.


Roast leg of lamb

Cooked to medium or 56c.

Roast leg of lamb with chimichurri sauce

Dig in!

chimichurri sauce

It’s always nice to serve loads of sauce at the table. It all goes!

Roast Leg of Lamb With chimichurri Sauce
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 4 - 6
  • 1 leg of lamb
  • 3 cloves garlic cut into thick slivers
  • 3 sprigs of rosemary
  • 1 large bunch of fresh coriander
  • 1 small bunch of parsley
  • 20 mint leaves
  • 100ml lime juice
  • 100ml red wine vinegar
  • 4 cloves garlic
  • ½ red onion - roughly chopped
  • 1 - 2 green chilli peppers
  • Salt and peppet to taste
  • 200ml olive oil
  1. Make about 30 small incisions into the lamb with a sharp knife and fill with the garlic slivers and rosemary.
  2. Make you chimichurri sauce by blending all of the ingredients in a blender until smooth.
  3. Rub about a quarter of the sauce into the meat and cover to marinate for about 24 hours. Cover the remaining sauce and store in the fridge until ready to use. It should be served at room temperature.
  4. When ready to roast your lamb, preheat your oven to 200c (400f).
  5. Place the marinated roast in the oven for about an hour to an hour and a half until cooked to your preferred doneness. Remember 50c for rare and 56 for medium.
  6. Remove the leg of lamb from the oven and allow to stand for 15 minutes before carving.
  7. Serve on heated plates with bowls of the chimichurri sauce to scoop over the meat.


Disclaimer: I received payment for developing this recipe for Aldi. I used only Aldi products. The end result was delicious. All opinions are my own.