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Sunday, 5 February 2012

Butterflied Leg of Lamb with Chimichurri Marinade

Argentinian goodness. You can use this stuff as a marinade or as a sauce. It is simple and doesn't take long to prepare. As for the lamb leg, run a knife along the bone near the surface then just gently slice the meat away - 5 to 10 minutes. Failing that, get the butcher to do it for you. If you find you enjoy boning lamb legs (it isn't difficult) try the Boned Shoulder of Lamb with Herb Stuffing recipe. This was enough meat for 6 adults easily. The marinade will be better if it is made a couple of days before hand.

1 butterflied leg of lamb
1/2 a bunch of flat leaf parsley
3 tbs fresh oregano
1 tbs of fresh thyme
2 cloves garlic
1 tsp pimenton (smoked paprika)
1 tbs white or red wine vinegar
Juice of half a lemon
Salt and pepper
Chilli flakes
Olive oil
Balsamic vinegar
Chopped basil

Combine the parsley, oregano, thyme, garlic, pimenton, vinegar, half of the lemon juice, plenty of salt and some cracked pepper, chilli flakes and 3 tbs olive oil in a blender. Blitz until it is all combined then check for seasoning adding more lemon juice, olive oil or chilli flakes if necessary. Smear all over the butterflied leg of lamb, cover and refrigerate for a few hours. Preheat a barbecue that has a lid (alternatively use a large roasting tray or some foil) to high. Place on the lamb reduce the heat to medium low and cover with the lid. Turn after 5 minutes, check for flare ups. Turn every 5 to 10 minutes re-closing the lid and keep checking for doneness until it is cooked - about 20 minutes for medium.
Remove to a tray and cover with foil and rest for 5 to 10 minutes. Slice the meat on an angle, arrange on a serving tray, splash over some balsamic and some chopped basil. I served this with smashed potatoes and a green salad.

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