Roasted Leg of Lamb Chimichurri Sauce and Pickled Onions


Roasted Leg of Lamb Chimichurri Sauce and Pickled Onions

Recipe by Chef Laura Kenny, Real Food Catering

Serves 6

Lamb Gyro



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.


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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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

dinner, leg of lamb, sauce