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Lamb Roast with Chimichurri

With Mazola® Rightblend Oil

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SERVING SIZE

4-6 SERVINGS

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TOTAL TIME

1 HOUR 20 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 cup parsley, fresh , chopped
  • 1 cup mint, fresh, chopped
  • 3/4 cup Mazola® RightBlend Oil
  • 1/2 cup lemon juice
  • 2 1/2 tablespoons garlic, minced
  • 2 teaspoons crushed red pepper flakes
  • 3 teaspoon salt, divided
  • 2 teaspoon black pepper, divided
  • 4 pounds lamb shoulder

Instructions:

  1. In a small mixing bowl, combine parsley, mint, oil, lemon juice, garlic , crushed red pepper, 1 1/2 teaspoon of salt and 1 teaspoon black pepper. This is your chimichurri.
  2. Season the lamb with remaining salt and black pepper. Rub half of the chimichurri over the lamb. Marinate for 6 hours or up to 24 hours.
  3. Preheat oven to 400°F. Remove lamb from refrigerator and wipe off excess marinade. Place the lamb in a roasting pan.
  4. Roast the lamb in the upper third of the oven, for 50 to 60 minutes or until a thermometer inserted in the thickest part of the roast registers 145°F for medium-rare. Transfer the roast to a carving board and let rest for 10 minutes.
  5. Serve with the remaining chimichurri on the side.
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