Roasted Lamb With Mint Chimichurri Recipes

LAMB WITH MINT CHIMICHURRI

Lamb With Mint Chimichurri image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that's requisite this times of year. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts.

Provided by Mark Bittman

Categories brunch, dinner, easy, lunch, weekday, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 cup chopped parsley
1 cup chopped mint
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder

Steps:

Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 39 grams, Carbohydrate 4 grams, Fat 60 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 18 grams, Sodium 506 milligrams, Sugar 0 grams

ROASTED LAMB LOIN WITH MINT CHIMICHURRI

Roasted Lamb Loin with Mint Chimichurri image

A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.

Provided by Mila Furman

Categories Entree

Number Of Ingredients 10

Ingredients

1 lamb loin (they vary from 1/2-1 lb in weight)
2 pounds of red potatoes (washed and cut into 1 inch pieces)
¼ cup of olive oil
¼ cup of mint (loosely packed)
2 tbsp of dill
3 garlic cloves
Pinch of red pepper flakes (or more)
1 tbsp of freshly squeezed lemon juice
Water as needed
Salt and pepper to taste

Steps:

In a food processor or blender, combine mint, dill, half of the olive oil, garlic, red pepper flakes, lemon juice and salt and pepper. If the mixture is a bit to "tight" loosen it up with a bit of water.
Preheat oven to 450-degrees.
Line a baking sheet with a raised edge with foil. I actually prefer to do this in a foil pan. Much easier clean-up.
Place the lamb roast flat side up on the baking sheet. Place cut up potatoes around the lamb roast and drizzle with remaining olive oil, salt and pepper.
Roast for 30-35 minutes for medium rare. Toss the potatoes half way through cooking to ensure even browning. An instant read thermometer should read 125-130 degrees Fahrenheit for medium rare)
Remove pan from oven and place tenderloin on the cutting board. Let rest for 10 minutes.
Toss the potatoes with half of the chimichurri sauce.
Slice the lamb loin, drizzle with remaining sauce and enjoy.

ROASTED LAMB WITH CHIMICHURRI

Roasted Lamb with Chimichurri image

Chef Travis Sparks made this delicious lamb dish for last years farm dinner at Turnbull Creek Farm. The bright herb chimichurri sauce contrasts perfectly with the lamb. It's also great with roast chicken.

Provided by Sarah Hagaman and Jill Melton

Categories Main

Number Of Ingredients 9

Ingredients

1 boneless leg of lamb ((about 3 pounds_)
1/4 cup fresh parsley
1/4 cup fresh mint
1/4 cup fresh basil
1 shallot
3 cloves garlic
1/4 cup sherry vinegar
3/4 cup extra virgin olive oil
salt and pepper to taste

Steps:

Preheat an oven to 350°F. Roast lamb 2 hours or until 120 degrees.
Once cooked, char the lamb on a grill or in a large skillet until caramelized or until lamb is 140°F. Slice and serve with the chimichurri.
To make the chimichurri: combine the parsley, mint, basil, shallot, and fresh garlic in a food processor. Pulse until chopped. Add the sherry vinegar and olive oil, process until emulsified. Season to taste with salt and pepper.

ROASTED RACK OF LAMB STEAK WITH CHIMICHURRI SAUCE

Roasted Rack of Lamb Steak with Chimichurri Sauce image

Provided by Cooking Channel

Time 51m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Lamb
1 (2 to 2 1/2 pound) Frenched rack of lamb
Kosher salt and freshly ground black pepper
3 garlic cloves, smashed
1 cup fresh flat-leaf Italian parsley leaves
1/2 cup chopped fresh chives
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 teaspoon red pepper flakes
1/3 cup red wine vinegar
Juice of 1 lime
1/3 cup olive oil

Steps:

For the lamb: Let the lamb come to room temperature, about 30 minutes before you are ready to cook it. Season all sides thoroughly with salt and pepper.
Preheat the oven to 325 degrees F.
Heat a large, heavy-bottomed skillet with an ovenproof handle, over medium-high heat. Place the lamb fat-side down, and cook until it is browned, about 3 minutes per side. Place the pan with the lamb in the oven and roast for about 15 to 20 minutes, or until the internal temperature reaches 130 degrees F for medium-rare or 140 degrees F for medium. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing. Serve with Chimichurri sauce, recipe to follow.
For the chimichurri sauce: Add the garlic to the bowl of a food processor or blender and pulse to get it chopped up. Place the parsley, chives, cilantro, mint, red pepper flakes, vinegar, and lime juice into the food processor and pulse to begin to combine. With the machine running slowly drizzle in the olive oil until well incorporated. Serve the sauce with the lamb.

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