Leg of Lamb with Chimichurri
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Onions, raw, 1 medium, quarteredGarlic, 4 cloveScallions, raw, 3 largeCilantro, raw, 1 bunchOregano, ground, 1 tsp Bay Leaf, 1 tbsp, crumbledSalt, 1 tspPepper, black, 1 tspWhite Wine, 8 fl ozOlive Oil, ⅓ cupLamb, Australian, leg, whole (shank and sirloin), fat trimmed, 3 lb.
In a blender, combine onion, garlic green onions, cilantro leaves, oregano, bay leaves, salt , pepper, wine and olive oil; process until slightly coarse.
Place the lamb in a late tray and pour the marinade over it, rubbing into the meat. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before cooking.
Preheat outdoor grill to medium-high. Cook for 15 - 30 minutes, turning once or until done to desired. Rest the lamb for 20 minutes.
Prepare Lamb Chimichurri (see separate recipe)
Serving Size: 10, 4oz servings
Place the lamb in a late tray and pour the marinade over it, rubbing into the meat. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before cooking.
Preheat outdoor grill to medium-high. Cook for 15 - 30 minutes, turning once or until done to desired. Rest the lamb for 20 minutes.
Prepare Lamb Chimichurri (see separate recipe)
Serving Size: 10, 4oz servings
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 13.7 g
- Cholesterol: 87.1 mg
- Sodium: 345.8 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.6 g
- Protein: 28.3 g
Member Reviews