Marinated Lamb with Orange Chimichurri

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it's a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.

Ingredients:

3 tablespoons dijon mustard

2 teaspoons grated orange rind

1 teaspoon ground cumin

1 teaspoon paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon crushed red pepper

6 garlic cloves, minced

1 (4-pound) boneless leg of lamb, trimmed

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

cooking spray

1 cup packed fresh cilantro leaves

2/3 cup packed fresh basil leaves

1/2 cup packed fresh parsley leaves

1/3 cup fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon extravirgin olive oil

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, peeled

Directions:

1. To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
2. Preheat oven to 400°.
3. Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.
4. To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb.

By RecipeOfHealth.com