Roasted Lamb With Chimichurri Recipes

ROASTED LAMB LOIN WITH MINT CHIMICHURRI

Steps:

• In a food processor or blender, combine mint, dill, half of the olive oil, garlic, red pepper flakes, lemon juice and salt and pepper. If the mixture is a bit to "tight" loosen it up with a bit of water.
• Preheat oven to 450-degrees.
• Line a baking sheet with a raised edge with foil. I actually prefer to do this in a foil pan. Much easier clean-up.
• Place the lamb roast flat side up on the baking sheet. Place cut up potatoes around the lamb roast and drizzle with remaining olive oil, salt and pepper.
• Roast for 30-35 minutes for medium rare. Toss the potatoes half way through cooking to ensure even browning. An instant read thermometer should read 125-130 degrees Fahrenheit for medium rare)
• Remove pan from oven and place tenderloin on the cutting board. Let rest for 10 minutes.
• Toss the potatoes with half of the chimichurri sauce.
• Slice the lamb loin, drizzle with remaining sauce and enjoy.

ROASTED LAMB WITH CHIMICHURRI

Steps:

• Preheat an oven to 350°F. Roast lamb 2 hours or until 120 degrees.
• Once cooked, char the lamb on a grill or in a large skillet until caramelized or until lamb is 140°F. Slice and serve with the chimichurri.
• To make the chimichurri: combine the parsley, mint, basil, shallot, and fresh garlic in a food processor. Pulse until chopped. Add the sherry vinegar and olive oil, process until emulsified. Season to taste with salt and pepper.

LAMB WITH MINT CHIMICHURRI

Steps:

• Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
• Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

ROASTED LAMB WITH MINT CHIMICHURRI

Steps:

• 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.

ROASTED RACK OF LAMB STEAK WITH CHIMICHURRI SAUCE

Steps:

• For the lamb: Let the lamb come to room temperature, about 30 minutes before you are ready to cook it. Season all sides thoroughly with salt and pepper.
• Preheat the oven to 325 degrees F.
• Heat a large, heavy-bottomed skillet with an ovenproof handle, over medium-high heat. Place the lamb fat-side down, and cook until it is browned, about 3 minutes per side. Place the pan with the lamb in the oven and roast for about 15 to 20 minutes, or until the internal temperature reaches 130 degrees F for medium-rare or 140 degrees F for medium. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing. Serve with Chimichurri sauce, recipe to follow.
• For the chimichurri sauce: Add the garlic to the bowl of a food processor or blender and pulse to get it chopped up. Place the parsley, chives, cilantro, mint, red pepper flakes, vinegar, and lime juice into the food processor and pulse to begin to combine. With the machine running slowly drizzle in the olive oil until well incorporated. Serve the sauce with the lamb.