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.
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Servings | Prep Time |
6people | 15minutes |
Cook Time | Passive Time |
30minutes | 4hours |
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*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.
https://compassandfork.com/recipe/chiloe-and-patagonia-roast-lamb-with-chimichurri-sauce/ |