Description
Juicy, tender roast lamb is elevated with a bright and zesty mint chimichurri sauce in this easy, 30-minute main dish.
Ingredients
– 3 pounds lamb leg or shoulder roast
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1 cup packed fresh mint leaves
– 1 cup packed fresh parsley leaves
– 3 garlic cloves, minced
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon red pepper flakes
Instructions
1. Preheat oven to 400°F.
2. Season the lamb all over with salt and pepper.
3. Place the lamb in a roasting pan and roast for 25-30 minutes, until a meat thermometer inserted into the thickest part reads 130°F for medium-rare.
4. While the lamb is roasting, make the mint chimichurri. In a food processor, combine the mint, parsley, garlic, olive oil, vinegar, and red pepper flakes. Pulse until well combined but still slightly chunky.
5. Remove the lamb from the oven and let rest for 10 minutes.
6. Slice the lamb and serve immediately, topped with the mint chimichurri.
Notes
For a more well-done lamb, roast for an additional 5-10 minutes. The chimichurri can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean