Roasted Lamb with Chimichurri - Edible Nashville
ediblenashville.ediblecommunities.com
Chef Travis Sparks made this delicious lamb dish for our 2018 Summer Farm Dinner. The bright herb chimichurri sauce contrasts perfectly with the lamb. 1 1.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Roasting pan
- Oven
- Grill
- Skillet
- Stove
- Chef's knife
- Cutting board
Ingredients
- 1 boneless leg of lamb (about 3 pounds)
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup fresh basil
- 1 shallot
- 3 cloves garlic
- 1/4 cup sherry vinegar
- 3/4 cup extra virgin olive oil
- salt
- pepper
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