Roasted Leg of Lamb with Chimichurri & Crispy Potatoes: A Gourmet Recipe
Roasted Leg of Lamb with Chimichurri, Crispy Potatoes with Cipollini Onions, Broccolini & Garlic - a recipe by Hess Persson Estates
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Ingredients
- 1 Leg of Lamb, boneless, excess fat and sinew removed (3 lbs)
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Thyme, chopped
- 2 Tsp Lemon zest
- Salt
- Pepper
- ¼ cup Red wine vinegar
- ¼ cup Extra Virgin Olive Oil
- ¾ cup Beef stock, reduced to ¼ cup
- ½ cup Italian parsley, chopped
- 1½ Tbsp Garlic, minced
- 3 Tbsp Shallots, minced
- 2 Tbsp Oregano, chopped
- 1 tsp Salt – will depend on saltiness of the beef stock
- ¾ tsp Red chili flakes
- ½ tsp Sugar
- ½ tsp Lemon juice
- ¼ cup Olive oil
- 1 hd. Garlic, peeled to individual cloves
- 1½ lbs Yukon gold potatoes, baked, sliced ¼ “ thick
- ½ lb Cipollini onions, blanched and peeled
- 2 bu. Broccolini, stems trimmed, and blanched
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