Grilled Boneless Leg of Lamb with Chimichurri Sauce
Ingredients
The lamb
-
2
lb
boneless leg of lamb, butterflied
-
to taste
sea salt
-
to taste
black pepper
The chimichurri sauce
-
1
cup
olive oil
-
¼
cup
red wine vinegar
-
2
bunches
Italian parsley, stems removed
-
1
tablespoon
fresh oregano leaves, chopped
-
2
cloves
garlic
-
1
tablespoon
red pepper, finely diced
-
1
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
red pepper flakes (optional)
Instructions
- Butterfly the lamb roast by cutting through the middle, ensuring not to split completely.
- Season both sides of the lamb generously with sea salt and black pepper.
- Preheat the grill to its highest setting.
- Sear the lamb on the grill for 5 minutes, then turn to create crosshatch marks and grill for another 5 minutes before flipping.
- Flip the lamb to the fat side and repeat the searing process.
- After 10 minutes on the fat side, turn off the heat under the lamb and use indirect heat to finish cooking.
- Cover the grill and let the lamb cook for an additional 10-20 minutes, checking the internal temperature.
- Remove the lamb when it reaches the desired doneness (130°F for medium-rare).
- Transfer the lamb to a cutting board, cover with foil, and let it rest for 10 minutes.
- Slice the lamb across the grain into ¼ to ½ inch thick slices.
- Mix all chimichurri ingredients in a bowl and let sit for 5-10 minutes to develop flavors.
- Serve the lamb slices with chimichurri sauce.
Nutrition Facts (estimated)
Servings
8
Calories
913
Total fat
84g
Total carbohydrates
3g
Total protein
36g
Sodium
719mg
Cholesterol
155mg
You might also like