Patagonia Roast Lamb with Chimichurri Sauce
- 5 lb 5 lb 5 lb Leg of Lamb, boned and butterflied
- 1 Tbsp 1 Tbsp 1 Tbsp Black Pepper, ground
- 2 tsp 2 tsp 2 tsp Sea Salt, ground
- 0.666 cup 0.666 cup 0.666 cup Extra Virgin Olive Oil
- .333 cup .333 cup .333 cup Red Wine Vinegar
- 1 bunch 1 bunch 1 bunch Flat Leaf Parsley, leaves only, finely chopped
- .333 cup .333 cup .333 cup fresh Oregano, leaves only, finely chopped
- 1 head 1 head 1 head Garlic, cloves peeled, minced
- 1 tsp 1 tsp 1 tsp Red Pepper Flakes
- 1 whole 1 whole 1 whole Lemon, zest only
- 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.
- 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).
- 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.
- Slice the lamb thickly. Serve with steamed vegetables such as broccoli, cauliflower and carrots*. Have more of the chimichurri sauce available on the table.
*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.