Butterflied Roast Leg of Lamb
with Mint Chimichurri
Feed a crowd with this delicious Butterflied Roast Lamb and Mint Chimichurri! Marinated in the zesty herb and garlic blend, the butterflied leg of lamb is roasted to perfection. Top it off with a vibrant mint chimichurri sauce for an extra burst of flavour. Easy to prepare & quick to cook.
Serves 4-6
Effort: Easy
Prep: 10 mins + marinating time
Cook: 25 mins
Gluten free
Ingredients
1.5kg butterflied (boneless) leg of lamb
3 tbsp chimichurri seasoning
100ml olive oil
1 tbsp apple cider vinegar
1 tsp salt
1 tsp black pepper
zest and juice 1/2 lemon
1/3 cup chopped fresh mint
Instructions
Prepare the chimichurri sauce by mixing all the ingredients, except for the mint, in a bowl. Divide the mixture into two halves.
Take one half of the chimichurri and use it to marinate the lamb on both sides, ensuring the marinade is well rubbed into all folds.
Allow the lamb to marinate for at least one hour, or you can leave it for up to 24 hours for more flavour.
Preheat the BBQ to hot and brush the grates with oil to prevent sticking.
Once the BBQ is hot, place the marinated lamb on the grill, fat side down.
Cook the lamb for about 12 minutes, then flip it over to cook the flesh side for approximately 8 minutes, or until the internal temperature reaches 57c / 135f for medium-rare, or your desired level of doneness.
Once cooked, loosely cover the lamb with foil and let it rest for 10 minutes before serving.
While the lamb is cooking, finely chop the fresh mint and mix it with the other half of the chimichurri. Add a little extra olive oil if it needs it.
Slice the rested lamb and drizzle with the mint chimichurri before serving.
Enjoy your delicious Roast Lamb with Mint Chimichurri!
Hints & tips
Lamb - Butterflied leg of lamb is known for its juicy and succulent texture, and it cooks relatively quickly. While a bone-in leg could be used for this recipe, it will take much longer to cook, approximately 90 minutes compared to 25 minutes for the butterflied version. If you are unable to find pre-butterflied lamb, ask your butcher to do it for you, as it's a much easier and time saving option.
For a variation of this dish, you can use lamb chops instead of a butterflied leg of lamb. Follow the same instructions by marinating the chops before BBQing. Once cooked to your desired doneness, drizzle the lamb chops with the mint chimichurri sauce before serving.
Oven cooking - Preheat the oven to 200c/ 180c fan. Heat a fry pan to medium high heat and sear the lamb for 4-5 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 for rare or 60-65c for medium.
Serving suggestion - The versatility allows you to enjoy it with your favourite vegetables! Pair this dish with crispy garlic roast potatoes and any other roasted vegetables of choice for a satisfying Sunday roast.
Storage - Store in the refrigerator for 3-4 days. Leftover chimichurri can be kept in an airtight container in the fridge for about a week.
