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Patagonia Roast Lamb with Chimichurri Sauce
You need a boned, butterflied, leg of lamb for this dish. Marinated in chimichurri sauce, then cooked in a very hot oven for only 30 minutes. The meat will be slightly charred on the outside and medium rare in the middle. The lamb will have a slightly smoky taste. Easy to prepare, cook and carve.
Servings Prep Time
6people 15minutes
Cook Time Passive Time
30minutes 4hours
Servings Prep Time
6people 15minutes
Cook Time Passive Time
30minutes 4hours
Ingredients
Chimichurri Sauce
Instructions
  1. Assemble all of the chimichurri sauce ingredients, finely chopping the herbs and garlic.
  2. Make the chimichurri sauce first. Place all the ingredients in a bowl and mix well to combine. Allow to stand for 30 minutes.
  3. Generously season the lamb with pepper and salt. Using a brush, apply about half a cup of the chimichurri sauce over all surfaces of the lamb. Cover lamb and refrigerate for 4 hours or until required. (It’s not the end of the world to put the lamb on immediately).
  4. About 30 minutes before you plan to start cooking, remove the lamb from the refrigerator and pre-heat oven to 500 F (260 C). When the oven has come to temperature, place the lamb, skin side up on a rimmed oven tray and place in the upper half of the oven. Cook for 30 minutes or until lamb is medium rare. When done, remove from the oven and cover the lamb with aluminum foil. Allow to rest for 15 minutes.
  5. Slice the lamb thickly. Serve with steamed vegetables such as broccoli, cauliflower and carrots*. Have more of the chimichurri sauce available on the table.
Recipe Notes

*Normally I would roast vegetables in the oven but given the very hot temperature you are better off steaming some vegetables.

Chimichurri sauce is very common in Argentina and Chile.  It can be used with all meat.  It is particularly good, with steak.

You can find other great recipes to have with this Roast Lamb with Chimichurri Sauce in this Patagonia themed dinner party menu.

Chiloe and Patagonia Roast Lamb with Chimichurri Sauce -Carving the lamb 2 www.compassandfork.com

https://compassandfork.com/recipe/chiloe-and-patagonia-roast-lamb-with-chimichurri-sauce/
https://compassandfork.com/recipe/chiloe-and-patagonia-roast-lamb-with-chimichurri-sauce/