Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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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.

Marge Perry
Recipe by Cooking Light April 2006

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Credit: Howard L. Puckett

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

343 calories; calories from fat 37%; fat 14g; saturated fat 4.4g; mono fat 6.2g; poly fat 1.4g; protein 47.6g; carbohydrates 4.1g; fiber 0.9g; cholesterol 150mg; iron 5mg; sodium 734mg; calcium 49mg.
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