Roast Leg of Lamb With Chimichurri Sauce

I love lamb. Always have and this leg of lamb with chimichurri sauce just plain gets it!

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, this one definitely needs to be on your ‘must try’ list. 

Forward preparation…

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.

If you have a couple of days before cooking and serving, I suggest marinating the meat even longer.

Cooking to perfection…

I prefer roast leg of lamb rare but the rest of my family prefer it medium. They usually win that argument.

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.

 

If you like this recipe, you might also like to try some of these…

Portuguese pork with paprika and wine sauce
Pan Seared Sea Bass
Oysters with chipotle and lime sauce
N’duja Pasta
Seafood pancakes with lobster and garlic confit
 

Roast Leg of Lamb With chimichurri Sauce

Yield: 4 - 6

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

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Ingredients

• FOR THE LAMB
• 1 leg of lamb
• 3 cloves garlic cut into thick slivers
• 3 sprigs of rosemary
• FOR THE CHIMICHURRI SAUCE
• 1 large bunch of fresh coriander
• 1 small bunch of parsley
• 20 mint leaves
• 100ml lime juice
• 100ml red wine vinegar
• 4 cloves garlic
• 1/2 red onion - roughly chopped
• 1 - 2 green chilli peppers
• Salt and peppet to taste
• 200ml olive oil

Instructions

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.

 I hope you enjoy this roast leg of lamb recipe. If you do try it, please leave a comment. I’d love to hear from you.