Rating: 4.5 stars
3 Ratings
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  • 5 star values: 2

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

Gallery

Howard L. Puckett

Recipe Summary

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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