This roast lamb with homemade chimichurri sauce recipe is nothing short of fantastic — smokey, spicy and really juicy. The amazing garlic-accented chimichurri accompaniment to grilled and then roasted lamb is excellent with the crispy sweet potatoes, charred spring onions and fresh salad to bring great balance. This dish is perfect for those special get-togethers and Sunday roasts, and will absolutely become a friend and family favourite. This recipe serves 4.
WHAT YOU CAN GET FROM US:
- 1 bunch of spring onions
- 2 and a 1/2 teaspoons of smoked paprika
- 1 clove of garlic, peeled
- 600g debonded leg of lamb, butterflied
- 1 teaspoon of ground sea salt
- 6 tablespoons of olive oil
- 1 teaspoon of ground black peppercorns
- 60g of fresh coriander
- 1 teaspoon of Chimichurri sauce
- 20g of fresh mint
- 1 nectarine, sliced
- 1/2 of a small red onion, quartered
- 1 fresh red chilli
- 4 sweet potatoes, wedges
- 1 bunch of radishes
- 1/2 a lemon, freshly squeezed
WHAT YOU MAY ALREADY HAVE:
- 50ml of red wine vinegar
- 1 teaspoon of origanum
- 30g of flat-leaf parsley
- 1 teaspoon of sumac
- First, preheat the oven to 200°C fan. Then prepare the meat by seasoning it with salt, pepper and 1 tablespoon of olive oil (not too much as the lamb is naturally fatty), and set aside.
- Next, in a food processor, make the Chimichurri. Roughly blend/chop the herbs (coriander, mint and parsley), smoked paprika, dried origanum, quartered red onion, red chilli and garlic clove into a paste. Divide this in half, and then add the red wine vinegar, olive oil to one half and season it with salt and pepper to your taste. Refrigerate the mixture for now.
- After this, coat the sweet potato wedges and radishes in 1 tablespoon of olive oil (or coconut oil) and 1 tablespoon of smoked paprika. Bake them in the preheated oven until crispy and golden brown, for about 25 to 30 minutes.
- In a hot cast iron griddle pan, on medium heat, brown the seasoned lamb for about 10 minutes, turning every so often. Then, transfer it to an oven dish, and rub the rest of the chopped herb mixture over it, well. Quickly char the spring onions whole in the pan and set them aside, before placing the lamb into the oven as well for about 20 to 25 minutes (because it is butterflied). Check the lamb at 15 minutes and continue roasting until it reaches the desired doneness. Using a thermometer is beneficial.
- Once it’s done, take it out and let it rest tented with foil for 10 minutes. While the lamb is resting, dress the nectarine slices with a sprinkle of sumac (or paprika) and a drizzle of olive oil. Toss this in with the mixed lettuce and a squeeze of lemon. Finally, slice the lamb with the Chimichurri on the side, and plate with the sweet potato wedges a mixed salad.
- Serve and enjoy!
This roast lamb with chimichurri sauce recipe is easy to store in the fridge and is excellent for leftovers. To store it, just transfer all the ingredients into separate, preferably airtight, containers. Place them in the fridge for up to 1 week. To reheat the ingredients, just put them in the microwave or oven (at 180°C fans, briefly), separately, until warm.
If you don’t have a food processor or blender, you can prepare the chopped herb mixture by hand by just cutting it finely. You can add some extra freshness by topping the lamb with some pomegranate seeds. This will also add a lovely sweet flavour to complement the dish.
In this recipe only serve half of the leg of lamb to serve 4 people. Although, if you do want to roast the whole leg of lamb, this makes for great meal prep’ to use during the week.
Also, take note that some ovens are different and cooking times may vary depending on the size of your lamb and type of oven.
That is how to make this scrumptious dish from the comfort of your home.
Recipe by Jen