| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 8 to 12 servings |
Ingredients
- One 4-pound boneless leg of lamb, trimmed of excess fat, at room temperature
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup fresh mint leaves
- 3/4 cup fresh parsley leaves
- 1/4 cup fresh oregano leaves
- 2 cloves garlic
- 1 serrano pepper, stem removed
- 3 tablespoons lime juice
Instructions
- Preheat the oven to 450 degrees F.
- Rub the lamb with 1/4 cup of the olive oil and season both sides with salt and pepper. Arrange the lamb fat-side up on a roasting pan and roast 15 minutes. Lower the temperature to 350 degrees F and roast until golden brown and a meat thermometer inserted in the center of the lamb reads 130 degrees F, another 25 to 30 minutes.
- While the lamb roasts, make the chimichurri. Combine the mint, parsley, oregano, garlic, serrano and 1 teaspoon salt in a food processor and blend. With the machine running, drizzle in the lime juice and remaining 1/2 cup olive oil and process just until fully combined. Taste and season with salt and pepper.
- Remove the lamb from the oven and allow it to rest for 10 minutes. This will allow the juices to redistribute and the lamb will continue to cook. The temperature should read 140 degrees F. Slice the lamb against the grain and add to a platter. Top with some of the chimichurri and serve the remaining sauce alongside the meat at the table.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 451 |
| Total Fat | 37 g |
| Saturated Fat | 11 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 27 g |
| Cholesterol | 96 mg |
| Sodium | 504 mg |
Reviews
I have made this very easy recipe at least 3 times and it is always perfect. Everybody loves the lamb and the Mint Chimichurri sauce.
I remember seeing this episode of Southern at Heart a couple of months ago but I forgot about it. How happy I am to have found it again on foodnetwork.com. So I am preparing to make boneless leg of lamb for Easter. Normally this is a difficult thing to cook but in the past I have used Ina Garten’s recipe and it worked find. Problem is I don’t like to cook with butter and Ina uses liberally. Enter Damaris! This recipe uses no butter but olive oil which I love. And to boot it also involves a chimichurri sauce. I am familiar with chimichurri from Argentinian cuisine so it seems like a great chance to blend flavors I love. I agree with Damaris lamb is much more gamey than beef, chicken or pork so the spicy chimichurri sauce will be a great complement for it. Thanks Damaris I will be using your recipe this weekend!
Truly scrumptious!