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Perfect Roasted Leg of Lamb with Mint Chimichurri

A savory roasted leg of lamb served with a vibrant mint chimichurri sauce, perfect for gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 leg leg of lamb (about 5-6 pounds)
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
Chimichurri Sauce
  • 1 cup fresh mint, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar or substitute with lemon juice for added freshness
  • 1 teaspoon red pepper flakes (optional)

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 325°F (160°C).
  2. Prepare the Lamb: Pat your leg of lamb dry with paper towels, rub with olive oil, and season with salt, pepper, minced garlic, rosemary, and thyme.
  3. Sear the Lamb (Optional): Sear the leg of lamb in a hot skillet on all sides for about 4-5 minutes for added flavor.
Cooking
  1. Roast the Lamb: Place the lamb in a roasting pan and roast in the oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  2. Prepare the Chimichurri: Combine chopped mint, parsley, remaining olive oil, and red wine vinegar (or lemon juice) in a bowl. Add red pepper flakes if using.
  3. Rest the Meat: Remove the lamb from the oven and allow it to rest for at least 15 minutes before carving.
  4. Serve: Slice the lamb and serve it with a drizzle of mint chimichurri on top.

Notes

For perfect results, avoid rushing the resting time after roasting. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.