Roasted Lamb with Potatoes and Rosemary Chimichurri

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!