Lamb leg with coriander and mint chimichurri

Name: Lamb leg with coriander and mint chimichurri
Ingredients: 1kg boneless lamb leg; Micro mint to serve (optional); 3 garlic cloves, crushed; 1 bunch each mint and coriander, chopped; 1 each long green and red chillies, chopped; 1 tbs finely grated ginger; Finely grated zest and juice of 1 lemon; 1⁄2 cup (125ml) extra virgin olive oil

www.delicious.com.au

Your recipes

Servings: 4

Author : Colin Fassnidge

lamb leg recipe chimchurri recipe

Lamb leg with coriander and mint chimichurri

Ingredients

Remove All · Remove Spices · Remove Staples

1kg boneless lamb legMicro mint to serve (optional)3 garlic cloves, crushed1 bunch each mint and coriander, chopped1 each long green and red chillies, chopped1 tbs finely grated gingerFinely grated zest and juice of 1 lemon1⁄2 cup (125 milliliters) extra virgin olive oil

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

For the chimichurri, place all the ingredients in a small food processor, season and pulse until finely chopped. Rub half the mixture over the lamb and set aside for 10 minutes to marinate.

Step 2

Preheat barbecue over medium-high heat. Cook the lamb on the barbecue for 8-10 minutes a side until charred then remove from the heat and rest, lightly covered in foil, for 5 minutes for medium.

Step 3

Add any resting juices to the remaining chimichurri, then slice the lamb and serve topped with the reserved sauce and micro mint.