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 2.2-2.6kgx 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
Gravox
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.
