Roasted leg of lamb and chimichurri

Name: Roasted leg of lamb and chimichurri
Cuisine: South African
Ingredients: 5 ml tumeric; 15 ml ground coriander; 15 ml ground cumin; 2.5 ml ground cinnamon; 1 ml ground cloves; 4 garlic cloves; 60 ml olive oil; 60 ml lemon juice; 40 g fresh coriander or flat leaf parsley; 2 kg deboned leg of lamb; To taste salt; To taste pepper; 30 ml white vinegar; 50 ml olive oil; 5 ml parika; 10 g fresh coriander; 15 g fresh curly parsley; 1 red chilli; 1 garlic clove

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

Roasted leg of lamb and chimichurri

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

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Ingredients

Wet rub
5 mltumeric
15 mlground coriander
15 mlground cumin
2.5 mlground cinnamon
1 mlground cloves
4garlic cloves
60 mlolive oil
60 mllemon juice
40 gfresh coriander or flat leaf parsley
Lamb roast
2 kgdeboned leg of lamb
To tastesalt
To tastepepper
Chimichurri
30 mlwhite vinegar
50 mlolive oil
5 mlparika
10 gfresh coriander
15 gfresh curly parsley
1red chilli
1garlic clove

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Steps

1

Wet rub: In a pestle and mortar, grind the garlic cloves. Add the turmeric, ground coriander, cumin, cinnamon and ground cloves. Grind until a paste forms. Add the finely chopped fresh coriander or parsley, olive oil and lemon juice. Mix well. Rub the wet rub onto the lamb. Refrigerate for 4 to 24 hours.
2

Roast: Preheat oven to 140°C. Remove the lamb from the fridge and let it come to room temperature. Season with salt and pepper. Roast for 2.5-3 hours. Rest the meat for 15-60 minutes.
3

Chimichurri: Roast garlic for 5 minutes in preheated 180°C oven. Chop roasted garlic finely. Chop fresh coriander, curly parsley and red chilli finely. In a bowl, mix white vinegar, olive oil, paprika, chopped coriander, chopped parsley, chopped red chilli and chopped roasted garlic together. Serve with lamb. Store in an airtight container in the fridge.