Recipe Category: Main Courses
Slow Roasted Chimichurri Lamb
There’s nothing easier than slow roasting a leg of lamb all day and letting your oven do all the hard work!
|Preparation Time:||15 minutes|
|Cooking time:||5-6 hours slow cooking|
- 2.5kg leg of lamb
- CHIMICHURRI - Makes 1 cup
- 1/2 cup continental parsley leaves
- 1/2 cup fresh oregano leaves
- 1/4 cup mint leaves
- 2 cloves garlic, peeled
- 1/2 - 1 teaspoon chilli flakes
- 2 tablespoons extra virgin olive oil
Smother the lamb with 1/2 cup Chimichurri, place in a roasting dish and cover the dish with two layers of foil. Roast at 150°C for 5-6 hours until very tender. Pour the juices into a saucepan and boil down the juices until syrupy while browning the lamb at 200°C for 15 minutes. Serve lamb drizzled with jus and extra Chimichurri on the side.
Blend herbs, garlic, chilli and oil to a paste in a small blender (or use a mortar and pestle).