Description
Juicy, tender roast lamb is elevated with a bright, herbaceous mint chimichurri sauce in this quick and easy dinner recipe. Ready in just 30 minutes, it’s perfect for busy weeknights or elegant weekend meals.
Ingredients
– 2 lbs boneless lamb leg, trimmed and cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup fresh mint leaves
– 1 cup fresh parsley
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 2 tbsp lemon juice
– 1/4 cup olive oil
– 1/2 tsp red pepper flakes
Instructions
1. – Preheat oven to 450°F.
2. – In a large bowl, toss the lamb cubes with 2 tbsp olive oil, salt, and pepper until well coated.
3. – Transfer the seasoned lamb to a baking sheet and roast for 12-15 minutes, until cooked through and browned on the edges.
4. – Meanwhile, in a food processor, combine the mint, parsley, garlic, red wine vinegar, lemon juice, 1/4 cup olive oil, and red pepper flakes. Pulse until a coarse sauce forms.
5. – Serve the roast lamb immediately, drizzled with the mint chimichurri sauce.
Notes
For an extra tender texture, you can marinate the lamb in the olive oil, salt, and pepper for 30 minutes before roasting. The chimichurri sauce can be made ahead of time and refrigerated for up to 5 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean