Bright and green chimichurri takes the place of mint sauce in this modern version of roasted lamb.
The parsley, mint, and basil—and plenty of garlic—make a fresh sauce that stands up beautifully to the rich flavor of good lamb. Read more about lamb in this story from Edible Nashville.
Chef Travis Sparks made this delicious lamb dish for last years farm dinner at Turnbull Creek Farm. The bright herb chimichurri sauce contrasts perfectly with the lamb. It’s also great with roast chicken.
- 1 boneless leg of lamb (about 3 pounds_
For the Chimichurri
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup fresh basil
- 1 shallot
- 3 cloves garlic
- 1/4 cup sherry vinegar
- 3/4 cup extra virgin olive oil
- salt and pepper to taste
- Preheat an oven to 350°F. Roast lamb 2 hours or until 120 degrees.
- Once cooked, char the lamb on a grill or in a large skillet until caramelized or until lamb is 140°F. Slice and serve with the chimichurri.
- To make the chimichurri: combine the parsley, mint, basil, shallot, and fresh garlic in a food processor. Pulse until chopped. Add the sherry vinegar and olive oil, process until emulsified. Season to taste with salt and pepper.