Leg of Lamb, Roasted Potatoes and Chimichurri Sauce
Ingredients
6-8 servings:
For the Lamb:
1 leg of lamb, about 1 lb per person
10 whole garlic cloves
Olive oil
Salt
Pepper
For the Rosemary Roasted Potatoes:
2-3 lbs small new potatoes
3 sprigs fresh rosemary
Olive oil
Salt
Pepper
For the Chimichurri Sauce:
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic
2 small red chilies (deseeded, if you like)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
Pepper to taste (about 1/2 teaspoon)
Instructions
Lamb
Step 1: Temper the meat & Preheat oven to 300°F.
Step 2: Make 10 inch-deep cuts in meat and insert garlic cloves into cuts.
Step 3: Rub roast with olive oil, salt, and pepper.
Step 4: Convection Roast for 1 hr, rotate pan, then roast 30 mins more, or until internal temp is at 135°F (120°F for a more rare cut).
Step 5: Let meat rest for 45 mins.
Rosemary Roasted Potatoes
Step 1: Set side oven to 250°F on True Convection.
Step 2: Use small, golf ball sized potatoes and spread out on baking sheet.
Step 3: Coat potatoes in olive oil, salt, pepper, and fresh rosemary.
Step 4: Cook for at least 1 hour, until skin looks wrinkly, crisp, and fork tender.
Chimichurri Sauce
Mix ingredients in food processor.
