Slow Roasted Lamb Leg “Chimichurri style” by Chef John McFadden

Here, Chef John McFadden has created an easy dish to be cooked at home using my Chimichurri.

Slow Roasted Lamb Leg, “Chimichurri style” with Jimmy the Argentine.

What you need:
1 x 2.2-2.6kg​x​ lamb Leg
2ea​​ x ​oxo stock cubes
1lt​​ x ​hot water
1ea​​ x​ onion sliced
4ea​​ x​ crushed garlic
½ ea​​ x​ sliced lemon
500ml​​ x stout (dark beer)
​​Jimmy the Argentine Chimichurri spice mix

Let's get to it:

Pre heat oven to 140 degrees.

In a baking dish, place sliced onions, crushed garlic, and sliced lemon across the base. Add the hot water to the oxo cubes to create a stock and pour into baking dish.
Cover the lamb leg with a generous coating of the Jimmy the Argentine Chimichurri spice mix. Place the lamb on top of the onions, garlic, lemon & stock.
Cover with greaseproof and wrap with foil. Place in oven for 4 ½ hours. After this time remove from oven. Take off foil and greaseproof paper. Ladle the juices back over the lamb & place back in oven for 30 min to form a light crust. After 30 min, remove and rest for 15 min. While resting strain the cooking juices into a saucepan, bring to boil, add in gravox and stir until desired consistency.

Perfect dish for a roast dinner.

John McFadden Chimichurri roast lamb Jimmy The Argentine

Older Post