Brazilian-Style Butterflied Leg of Lamb with Chimichurri
Fresh herbs add bright flavor to the marinade and the sauce of this Brazilian-style grilled butterflied leg of lamb. The onion, garlic and cilantro in the marinade complement the savory meat, while the lemon juice, red wine vinegar and parsley in the Chimichurri sauce balance the rich flavor.
| Serving Size | 10 |
|---|---|
| Cook Time | 30 mins. |
Ingredients
- 1 boneless lamb leg, butterflied
- Marinade
- 1 medium-sized onion, quartered
- 4 cloves garlic, peeled
- 1 bunch scallions, both white and green parts, trimmed
- 1 bunch fresh cilantro leaves
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 1/2 cup olive oil
- Chimichurri
- 3/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 cup parsley
- 2 cloves garlic
- 1 bunch scallions, both white and green parts, trimmed
- 1 tablespoon dried red chili pepper
- Salt and freshly ground black pepper
- Fresh green chili for garnish
Preparation
- Place all marinade ingredients into a blender and process until slightly coarse.
- Turn lamb so the bottom faces you. Take netting off leg and cut through halfway down and lay the leg flat.
- Place leg into a large tray and pour marinade over, rubbing into the meat. Cover with plastic wrap and refrigerate overnight.
- Remove lamb from refrigerator 30 minutes before cooking.
- For the Chimichurri, place all ingredients in a food processor and blend together, do not mix too much. Let stand for 1 hour.
- Preheat outdoor grill to medium-high.
- Cook lamb for 30 minutes, turning once. Lamb should be cooked to medium.
- Rest lamb for 20 minutes. Serve with a fresh green chili, if desired.
Brazilian-Style Butterflied Leg of Lamb with Chimichurri
Fresh herbs add bright flavor to the marinade and the sauce of this Brazilian-style grilled butterflied leg of lamb. The onion, garlic and cilantro in the marinade complement the savory meat, while the lemon juice, red wine vinegar and parsley in the Chimichurri sauce balance the rich flavor.
10
Cook: 30 mins.
Preparation
- Place all marinade ingredients into a blender and process until slightly coarse.
- Turn lamb so the bottom faces you. Take netting off leg and cut through halfway down and lay the leg flat.
- Place leg into a large tray and pour marinade over, rubbing into the meat. Cover with plastic wrap and refrigerate overnight.
- Remove lamb from refrigerator 30 minutes before cooking.
- For the Chimichurri, place all ingredients in a food processor and blend together, do not mix too much. Let stand for 1 hour.
- Preheat outdoor grill to medium-high.
- Cook lamb for 30 minutes, turning once. Lamb should be cooked to medium.
- Rest lamb for 20 minutes. Serve with a fresh green chili, if desired.
Ingredients
- 1 boneless lamb leg, butterflied
- Marinade
- 1 medium-sized onion, quartered
- 4 cloves garlic, peeled
- 1 bunch scallions, both white and green parts, trimmed
- 1 bunch fresh cilantro leaves
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup dry white wine
- 1/2 cup olive oil
- Chimichurri
- 3/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 cup parsley
- 2 cloves garlic
- 1 bunch scallions, both white and green parts, trimmed
- 1 tablespoon dried red chili pepper
- Salt and freshly ground black pepper
- Fresh green chili for garnish
