Roasted Lamb with Potatoes and Rosemary Chimichurri Recipe

Name: Roasted Lamb with Potatoes and Rosemary Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 1/2 cup rosemary leaves, finely chopped; 1 head of garlic, minced; Finely grated zest of 1 lemon; 2 tablespoons fresh lemon juice; 1/2 teaspoon crushed red pepper; Kosher salt; One 5 1/2-pound boneless leg of lamb, butterflied; Freshly ground black pepper; 1 stick (4 ounces) unsalted butter; 5 large Idaho potatoes, peeled and sliced 1/4 inch thick

Servings: persons

1 cup extra-virgin olive oil
1/2 cup rosemary leaves, finely chopped
1 head of garlic, minced
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
Kosher salt
One 5 1/2-pound boneless leg of lamb, butterflied
Freshly ground black pepper
1 stick (4 ounces) unsalted butter
5 large Idaho potatoes, peeled and sliced 1/4 inch thick

1
In a bowl, combine the oil, rosemary, garlic, lemon zest, lemon juice, crushed red pepper and 1 tablespoon kosher salt.
2
Let the chimichurri stand at room temperature for at least 20 minutes.
3
Preheat the oven to 500.
4
Season the lamb with salt and pepper and brush on both sides with 2/3 cup of the chimichurri.
5
Set the lamb, fat side up, on a large rimmed baking sheet and roast in the upper third of the oven for about 25 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 130 for medium rare.
6
Transfer the lamb to a cutting board, cover with foil and let rest for 10 minutes.
7
Meanwhile, divide the butter between 2 large skillets, preferably cast iron.
8
Add one-quarter of the potatoes to each skillet and cook over low heat until browned on the bottom, about 15 minutes.
9
Turn the slices with tongs and fry until browned on the other side, about 5 minutes longer.
10
Transfer the potatoes to a rack set over a baking sheet, season with salt and keep warm on the back of the stove.
11
Fry the remaining potatoes.
12
Thickly slice the lamb.
13
Arrange the potatoes on a plate, top with the lamb and spoon the chimichurri over it all.

1169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 1/2 cup rosemary leaves, finely chopped, 1 head of garlic, minced, Finely grated zest of 1 lemon, and more.

Yes, Roasted Lamb with Potatoes and Rosemary Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Lamb with Potatoes and Rosemary Chimichurri

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