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.
Fabulous! Marinated the lamb for four hours and it tasted great. Loved the chimichurri. I cooked mine closer to 80 minutes, but my roast was closer to 5 pounds. Served with roasted tiny tri color potatoes in olive oil and rosemary and broiled asparagus and a fine Petite Syrah from Navarro vineyards, CA. Happy Easter!
I will be making this again!
I used lamb shoulder chops, marinated ~4 hrs, and cooked them med-rare (4 min each side) on a grill pan. Tender and flavorful.
Use fresh ingredients for maximum punch - fresh orange zest, juice and herbs really made everything work. Served with a side of orange slices and green salad.
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