Roast Leg of Lamb With chimichurri Sauce
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Burger Recipes - Best Recipes For Parties by Dan Toombs at