Roasted Leg of Lamb Chimichurri Sauce and Pickled Onions
Recipe by Chef Laura Kenny, Real Food Catering
Serves 6
Directions
Chimichurri
In a food processor combine all ingredients and pulse until mixture is at sauce consistency. Season to taste with salt and pepper.
Pickled Onions
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
Lamb
Preheat oven to 400°F. Season lamb well with garlic, oil, salt and pepper. Place the lamb on a wire rack on an oven-proof tray under the oven broiler. Broil 5-7 minutes on each side. Turn oven temperature down to 325°F and roast 1 hour, or until desired doneness.
For medium-rare, pull from oven at 135°F (it will continue to cook 3-5 degrees after removed from oven).
Slice thinly and serve with Chimichurri Sauce and Pickled Onions.
USDA recommends lamb reach an internal temp of 145F and rest for 3 minutes.
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Ingredients
Roasted Lamb - 1 leg lamb, 2-3 pounds (remove lamb from refrigerator 1 hour before cooking)
- 2 cloves garlic, minced
- 2 tablespoons oil
- Salt and pepper to taste
Chimichurri Sauce - 1 bunch flat leaf parsley
- 6 cloves garlic, minced
- 3/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 1 tablespoon diced red onion
- 1 teaspoon dried oregano
- Salt and pepper to taste
Pickled Onions - 1 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 red onions, thinly sliced
