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Photo: Howard L. Puckett Photo by: Photo: Howard L. Puckett

Marinated Lamb with Orange Chimichurri

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.

Cooking Light APRIL 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 37%
  • Fat: 14g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 47.6g
  • Carbohydrate: 4.1g
  • Fiber: 0.9g
  • Cholesterol: 150mg
  • Iron: 5mg
  • Sodium: 734mg
  • Calcium: 49mg
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Marinated Lamb with Orange Chimichurri recipe

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