Chef Travis Sparks made this delicious lamb dish for our 2018 Summer Farm Dinner. The bright herb chimichurri sauce contrasts perfectly with the lamb.
Ingredients
SERVINGS: 8-10 Serving(s)
- 1 boneless leg of lamb (about 3 pounds)
Chimichurri
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup fresh basil
- 1 shallot
- 3 cloves garlic
- 1/4 cup sherry vinegar
- 3/4 cup extra virgin olive oil
- salt and pepper to taste
Preparation
1. Preheat oven to 350F. Roast lamb 2 hours or until 120 degrees.
2. Once cooked, char on a grill or in a large skillet until caramelized or until lamb is 140 degrees. Slice and serve with Chimichurri.
1. To prepare Chimichurri, combine parsley, mint, basil, shallot, and fresh garlic in a food processor. Pulse until chopped. Add sherry vinegar and olive oil and process until emulsified. Season with salt and pepper.
