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Slow Roasted Leg of Lamb with Mint Chimichurri Sauce Recipe

Slow Roasted Leg of Lamb with Mint Chimichurri Sauce Recipe
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5.3 from 28 reviews

This Slow Roasted Leg of Lamb with Mint Chimichurri Sauce features tender, flavorful lamb slow-cooked to perfection and served with a vibrant, fresh mint chimichurri that enhances the rich meat with a zesty finish. The recipe also includes a savory pan gravy made from the roasting juices, creating a complete and elegant dish perfect for special occasions or family dinners.

Ingredients

Lamb and Roasting Ingredients

  • 4.25 pound boneless leg of lamb, rolled and tied
  • 2 tablespoons olive oil
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 1 onion, peeled and cut into 6 wedges
  • 1 head garlic, cut in half
  • 1/2 bunch fresh flat leaf parsley (about 1 cup)
  • 3 cups beef stock
  • 1 cup dry red wine
  • 2 tablespoons flour (for gravy)

Mint Chimichurri Sauce

  • 1/4 cup mint leaves, chopped
  • 1/4 cup flat leaf parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice, squeezed
  • 1 tablespoon shallot, finely minced
  • 1 clove garlic, finely minced
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper, fresh ground
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Prepare the roast: Let the boneless leg of lamb sit at room temperature for one hour to ensure even cooking and tenderness.
  2. Preheat oven and prepare pan: Heat your oven to 325°F (163°C). Grease a 9×13 inch baking or roasting pan with cooking spray or olive oil to prevent sticking.
  3. Layer aromatics: Place the onion wedges, halved garlic head, and fresh parsley at the bottom of the roasting pan. This bed will add flavor and keep the lamb elevated.
  4. Season the lamb: Brush all sides of the leg of lamb with olive oil, then season generously with kosher salt and ground black pepper.
  5. Position the lamb: Place the leg of lamb on top of the onion, garlic, and parsley with the fat cap facing up to baste the meat while roasting.
  6. Add liquids: Pour beef stock and red wine around the edges of the roast in the pan, avoiding pouring directly onto the meat, to keep it moist and add depth of flavor.
  7. Cover and cook low and slow: Tightly cover the pan with foil and roast in the preheated oven for 4 hours or until the lamb is very fork tender, signaling perfect slow cooking.
  8. Brown the roast: Increase the oven temperature to 425°F (218°C), remove the foil, and roast uncovered for an additional 20–30 minutes to achieve a nicely browned, flavorful crust.
  9. Rest the meat: Remove the roast from the oven and let it rest, loosely tented with foil, for at least 20 minutes in some of its juices to retain moisture and allow the flavors to relax.
  10. Make the pan gravy: Skim 2–3 tablespoons of fat from the top of the meat juices and place into a saucepan. Bring to a simmer, whisk in 2 tablespoons of flour to create a roux and cook for 1–2 minutes. Gradually whisk in 2 cups of the remaining meat juices along with a few peeled, soft garlic cloves from the pan. Simmer until slightly thickened. Adjust seasoning with salt and pepper as needed.
  11. Prepare Mint Chimichurri: Combine chopped mint, parsley, minced shallot, garlic, olive oil, lemon juice, salt, pepper, and red pepper flakes in a bowl. Stir well and let marinate for 30 to 60 minutes for flavors to meld.
  12. Serve: Slice the rested lamb and serve with a spoonful of pan gravy and a garnish of the fresh mint chimichurri sauce.

Notes

  • For best results, allow the lamb to come to room temperature before roasting to ensure even cooking.
  • Use a meat thermometer if desired; the lamb should be very tender and easily pulled apart.
  • Resting the meat is essential to preserve juiciness and tenderness.
  • The chimichurri sauce can be prepared a day ahead and refrigerated to develop more flavor.
  • This recipe pairs well with roasted vegetables, mashed potatoes, or crusty bread.

Nutrition

Find it online: https://flavorspath.com/slow-roasted-leg-of-lamb-with-mint-chimichurri-sauce-recipe/