Grill up this impressive dish in under an hour! Homemade chimichurri sauce with garlic, vinegar and parsley adds a punch of vibrant flavor to grilled lamb.

Prep: 20 min Cook: 30 min plus Serves: 6 Cut: Leg


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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