Photo: Howard L. Puckett
Yield
8 servings (serving size: 3 ounces lamb and 1 1/2 tablespoons 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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 400°.

Step 3

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.

Step 4

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

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Ratings & Reviews

BlueeyedSara7's Review

BlueeyedSara7
January 26, 2014
I followed recipe exactly but really couldn't taste the orange. It should be marinated longer than two hours.

SKatherine's Review

melismc
March 31, 2013
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!

melismc's Review

SKatherine
April 13, 2009
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.