Roasted Butterflied Leg of Lamb with Mint Chimichurri
This butterflied Roast leg of lamb is marinated in a simple lemony herb and garlic mixture, oven roasted and served with a vibrant mint chimichurri sauce.
Place the lamb In a large resealable bag along with all of the ingredients for the marinade. Shake the bag so that everything is well mixed and then place the bag in the fridge to marinate for a minimum fo 6 hours but ideally overnight.
Preheat the oven to 375ºF. Heat a grill pan or large skillet on medium high heat. If the piece of lamb is too large for the pan you may have to cut it into two pieces. Sear the lamb for 3-4 minutes per side until nicely golden brown in colour. Once both sides are seared place the pan in the oven and roast the lamb for 25 minutes or until it reaches 55-60C (130-140F) for rare or 60-65C (140-145F) for medium
Transfer the lamb to a roasting pan (or if the skillet is large enough you can keep it in the skillet), pour any of the excess marinade overtop and place in the oven to cook for 23-25 minutes for medium rare (be sure to use a meat thermometer to check the temperature for desired doneness).
While the lamb is cooking make the chimichurri. In a food processor combine all of the ingredients for the chimichurri and pulse until the herbs are broken into small pieces. Taste and adjust the seasoning as needed.
Once the lamb is done roasting, remove from the oven, place on a cutting board and cover with aluminium foil and leave to rest for 10 minutes.
After 10 minutes cut the lamb into slices, arrange them on a serving platter and drizzle the chimichurri overtop or alternatively serve the chimichurri in a small bowl on the side.
Notes
This is the internal temperature you are looking for when cooking
Rare (dark pink): remove from the oven at 120ºF
Medium Rare (light pink): remove from the oven at 135ºF
Medium (only a touch of pink): remove from the oven at 145ºF
Well Done (brown, no pink color): remove from the oven at 152º