Roast lamb with Chimichurri sauce
This marinade / sauce is native to Argentina and Uruguay. Great addition for roasting lamb or beef / veal. The meat is extremely soft, juicy and has a great spicy taste!
Preparation steps
- Meat: I bought a piece of boneless lamb shoulder. Be sure to ask the butcher to remove the bone because for meat with bones you have to extend the roasting time and the meat then turns out dry. Chili: If you can't find fresh chilli pepper, then add 1-2 tablespoons of chilli powder, only then it's not the right one :) Persin: the original recipe is with culantro plant - a kind of coriander, I don't think you can find that spice here so it can be freely replaced with parsley or coriander or a mixture of both.
- Rinse the meat and place in a larger marinade dish
- Prepare Chimichurri marinade: Cut peppers and chilli into smaller pieces and place in a blender or multiblend, add garlic and rosemary [only green leaves without twigs]. Mix coarsely and then transfer to a smaller bowl. Add oil, vinegar and wine and mix well. If you use an ordinary mixer then add the other ingredients: balsamic vinegar, wine and olive oil and mix everything together for just a few seconds to get small pieces.
- Season the lamb with salt and pepper and pour over the marinade. Spread over all the meat so that each part is covered and leave in the fridge for 24 hours.
- Remove the meat from the marinade and place on a baking tray. Place so that the skin side is facing you and the meat is facing down. The pan must have a grill so that the fat can drain into the pan.
- First preheat the oven to 200 C, and then put to bake the meat for about 40 minutes. If you like medium done then 25-30 minutes is enough.
- When done, let stand for 5 minutes and then cut into slices and serve with Chimichurri sauce by pouring a couple of teaspoons over the roasted meat.
