Marinated Lamb with Orange Chimichurri

Photo: Howard L. Puckett
Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it's a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.

Yield:

8 servings (serving size: 3 ounces lamb and 1 1/2 tablespoons orange chimichurri)

Recipe from

Nutritional Information

Calories 343
Caloriesfromfat 37 %
Fat 14 g
Satfat 4.4 g
Monofat 6.2 g
Polyfat 1.4 g
Protein 47.6 g
Carbohydrate 4.1 g
Fiber 0.9 g
Cholesterol 150 mg
Iron 5 mg
Sodium 734 mg
Calcium 49 mg

Ingredients

Lamb:
3 tablespoons Dijon mustard
2 teaspoons grated orange rind
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
6 garlic cloves, minced
1 (4-pound) boneless leg of lamb, trimmed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Orange Chimichurri:
1 cup packed fresh cilantro leaves
2/3 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, peeled

Preparation

To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 400°.

Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.

To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb.

Note:

Marge Perry,

April 2006