7 December 2008 401 views No Comment Print This Post  Email This Post

Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it’s a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.

Yield
8 servings (serving size: 3 ounces lamb and 1 1/2 tablespoons orange chimichurri)

Ingredients

• Lamb:
• 3  tablespoons  Dijon mustard
• 2  teaspoons  grated orange rind
• 1  teaspoon  ground cumin
• 1  teaspoon  paprika
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  crushed red pepper
• 6  garlic cloves, minced
• 1  (4-pound) boneless leg of lamb, trimmed
• 1  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• Orange Chimichurri:
• 1  cup  packed fresh cilantro leaves
• 2/3  cup  packed fresh basil leaves
• 1/2  cup  packed fresh parsley leaves
• 1/3  cup  fresh orange juice
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  extravirgin olive oil
• 1/4  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, peeled

Preparation
To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Preheat oven to 400°.

Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.

To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb.