Ingredients
Chimichurri Sauce:
1 1/4 cups (300 ml) finely chopped fresh parsley
2/3 cup (150 ml) extra virgin olive oil
1/3 cup (75 ml) red wine vinegar
2 cloves garlic, minced
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) dried oregano leaves
Pinch hot chili flakes (optional)
Grilled Leg of Lamb:
1 frozen New Zealand Butterflied Leg of Spring Lamb, thawed
1/4 cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) chopped fresh thyme
2 cloves garlic, minced
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground pepper
Directions
- Chimichurri Sauce: Stir parsley with olive oil, red wine vinegar, garlic, salt, oregano and chili flakes until well combined. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- Grilled Leg of Lamb: Whisk olive oil with lemon juice, thyme, garlic, salt and pepper; rub all over lamb. Cover and let marinade for at least 30 minutes or up to 24 hours in the refrigerator.
- Preheat grill to medium; grease the grate well. Grill lamb, turning occasionally, for 30 to 35 minutes for medium-rare or until internal temperature registers 140°F (60°C) when an instant read thermometer is inserted into the center of the thickest part of the meat.
- Transfer to a carving board and tent with foil. Let stand for 15 minutes before thinly slicing. Serve with Chimichurri Sauce.
Hints and Tips
- For medium doneness remove the lamb when the temperature registers 155°F (68°C) and for medium-well the temperature should read 160°F (71°C). The temperature will rise 5°F during resting.
- Serve Chimichurri sauce with New Zealand Lamb chops as well.