LAMB ROAST WITH MINT CHIMICHURRI SAUCE

17 January 2019 By

The all-natural spicy, garlicky rustic blend of Latasha’s Kitchen Green Chimichurri doubles up as a table sauce and a marinade. Take your marinades to another level by blending it with fresh mint, honey or orange juice, mango or pineapple. Perfect for any Sunday lamb roast or use as a dressing for salads, skewered foods or pizzas.

Lamb Roast Chimichurri

Ingredients − Serves 6

  • 1 rolled boneless leg of lamb, roughly 1.5 kg
  • 3 cloves garlic, each cut into 4 thick slivers
  • 3 sprigs of rosemary, broken into 12 small sprigs
  • Oil as required
  • Salt and pepper to taste

Chimichurri Sauce

Garnish

  • Oven roasted cherry truss tomatoes

$19.90View

Method

  1. Rub salt, pepper and oil all over the lamb.
  2. With a small sharp knife, make a dozen small incisions all over the lamb. Poke a sprig of rosemary through a sliver of garlic and insert in the slits in the meat.
  3. Blend the jar of Latasha’s Kitchen Green Chimichurri Sauce/Marinade with 200 ml olive oil and mint, until smooth and runny.
  4. Pour roughly ¼ of the sauce over the meat and marinate, covered, for about 6 hours.
  5. Store the remainder of the sauce in the fridge until the meat is cooked.
  6. Before roasting, allow your meat to come to room temperature. Then pre-heat your oven to 200˚C.
  7. Roast the marinated lamb for about an hour turning once until cooked to medium, or to your preferred doneness.
  8. Remove the lamb from the oven and allow to stand for 20 minutes. Take the remaining chimichurri sauce out of the fridge and leave to come to room temperature.
  9. Carve meat and place on a warm plate with the remainder of the chimichurri sauce drizzled all over the lamb.
  10. Serve with, baby potatoes and a fresh crunchy salad made of tinned black beans, corn kernels, roasted (peeled) capsicums, roasted onions, diced avocado, roasted zucchini and roasted truss cherry tomatoes.