Patagonia Roast Lamb with Chimichurri Sauce

prep:15 minutes
cook:30 minutes
Difficulty
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Show nutritional information
  • Serves: 7
  • Calories: 1008
  • Total Fat: 79g
  • Total Carbohydrate: 9g
  • Protein: 64g
Boned, butterflied, leg of lamb, marinated in chimichurri sauce, then cooked in a very hot oven for only 30 minutes. The meat will be slightly charred on the outside and medium rare in the middle. The lamb will be slightly charred and have a slightly smoky taste as if cooked on a BBQ. Lamb is a staple in Patagonia. In combination with chimichurri, the classic sauce found throughout Argentina and Chile, the lamb becomes divine.Easy to prepare, cook and carve. This is a great dish for a dinner party.

Serves: 7

Serves: 7decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Make the chimichurri sauce first. Place the olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, (2 tsp) ground sea salt and lemon zest in a bowl and mix well to combine. Allow to stand for 30 minutes.
  2. Generously season the lamb with pepper and salt. Using a brush, apply about half a cup of the chimichurri sauce over all surfaces of the lamb. Cover lamb and refrigerate for 4 hours or until required. (It's not the end of the world to put the lamb on immediately).
  3. About 30 minutes before you plan to start cooking, remove the lamb from the refrigerator and pre-heat oven to 500 F (260 C). When the oven has come to temperature, place the lamb, skin side up on a rimmed oven tray and place in the upper half of the oven. Cook for 30 minutes or until lamb is medium rare. When done, remove from the oven and cover the lamb with aluminum foil. Allow to rest for 15 minutes.
  4. Slice the lamb thickly. Serve with steamed vegetables such as broccoli, cauliflower and carrots*. Have more of the chimichurri sauce available on the table.

Notes

*Normally I would roast vegetables in the oven but given the very hot temperature you are better off steaming some vegetables. You can store any leftover chimichurri in the refrigerator for up to 5 days. It is also good with steak.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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