Grilled Lamb With Mint Chimichurri Sauce

Grilled Lamb With Mint Chimichurri Sauce

With its robust flavors and simple preparation,this grilled boneless leg of lamb with mint chimichurri is destined to become astaple of your summer cooking repertoire.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Dinner

Cuisine: Canadian

Keyword: chimichurri, easy summer recipes, fresh mint, grilled lamb

Servings:

Calories: 514kcal

Ingredients

For the lamb:

1 boneless leg of lamb (about 1.5 -2 pounds) butterflied
2 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
1 tablespoon olive oil
Salt and pepper to taste

For the mint chimichurri:

1 cup fresh mint leaves packed
½ cup fresh parsley leaves packed
½ cup fresh cilantro leaves packed
2 cloves garlic finely minced
¼ cup white wine vinegar
½ cup olive oil
Salt and pepper to taste
1 small jalapeño pepper deseeded, and finely minced

Instructions

Marinate the Lamb:
In a small bowl, combine minced garlic, rosemary, thyme, olive oil, salt, and pepper.
Rub this mixture all over the lamb, making sure it’s well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Chimichurri:
Finely chop the mint, parsley, and cilantro. Mince the garlic, and the jalapeño pepper.
Transfer to a bowl and add the vinegar and olive oil. Stir until well combined.
Season with salt and pepper to taste. Set aside
Grill the Lamb:
Allow the lamb to come to room temperature.
Preheat your grill to medium-high heat.
Grill the lamb for about 20-25 minutes, turning occasionally, until it reaches an internal temperature of 130°F for medium-rare.
Remove from the grill and let it rest for 10 minutes before slicing.
Slice the lamb thinly and arrange on a platter. Drizzle with the mint chimichurri.
Serve alongside a generous helping of grilled vegetables.

Nutrition

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