Perfect centerpiece for a holiday or Sunday meal
Roast lamb leg with mint chimichurri
By Bunny Eats Design
Serves Serves 6-8
ROAST LAMB LEG
2 Tbsp fresh oregano leaves, chopped
2 Tbsp vegetable oil
2 Tbsp butter, softened
4 cloves garlic, minced
1 Tbsp salt
2.4 kg Ovation lamb leg
1 packed cup fresh mint 1 packed cup flat leaf parsley
1 Tbsp fresh oregano leaves, chopped
4 garlic cloves minced
¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
½ tsp salt ¼ tsp red pepper flakes (chilli flakes)
¼ tsp white sugar Ground black pepper
ROAST LAMB LEG PREPARATION
Preheat oven to 200°C. Remove lamb from the fridge 30 minutes before cooking.
Place the oregano, oil, butter, garlic and salt into a small bowl. Mix together to form a paste.
Place the lamb leg on a roasting dish and pat dry with a paper towel. Lightly score the meat in a cross cross pattern with a sharp knife. Spoon the paste onto lamb and spread to coat evenly on both sides.
Pour 1 cup water into the dish. Roast at 200°C for 1 hour and 15 minutes for medium rare (internal temp 60-65°C) or 1 hour 30 minutes for medium (internal temp 65-70°C).
Remove the roasting pan from oven and cover with foil. Rest for 15 minutes before carving. Serve with mint chimichurri and grilled vegetables or salad.
MINT CHIMICHURRI PREPARATION
Pick out and discard the stems from the mint and parsley.
Finely chop the mint, parsley and oregano.
Place chopped herbs in jar or small bowl.
Add garlic, extra virgin olive oil, red wine vinegar, salt, red pepper flakes and sugar.
Season with ground black pepper taste. Stir to combine.