Roasted Lamb with Chimichurri

July 15, 2019

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

1boneless leg of lamb (about 3 pounds)

1/4 cupfresh parsley

1/4 cupfresh mint

1/4 cupfresh basil

1shallot

3cloves garlic

1/4 cupsherry vinegar

3/4 cupextra 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.