Lamb Shoulder with Chimichurri Sauce
Lamb meat marinated for 24 hours in a rich red wine infusion, then roasted until juicy, served with rich Latin American Chimichurri sauce.
Ingredients
- 750 g lamb shoulder
Marinade
- 200 ml red wine
- 1 tsp salt
- 2 tsp pepper
- 100 ml olive oil
- 4 cloves garlic
- 4 tbsp balsamic vinegar
- 2-3 sprigs rosemary
- 1/2 sweet pepper
- 2 chili peppers optional
Chimichurri sauce
- 100 ml olive oil
- 4 cloves garlic
- 6-8 tbsp fresh parsley leaves
- 1 tsp oregano
- 2 tbsp balsamic vinegar
- 1/2 tsp chili pepper
- 1 tbsp sweet red pepper finely chopped
- salt, pepper to taste
Instructions
Lamb Marinade
- Slice the pepper and chilli pepper into smaller pieces and place them in a blender or food processor. Add garlic and rosemary (only the green leaves without the stems). Pour in the oil, vinegar, and wine. Blend until vegetables coarse, then transfer to a small bowl.
- Season the lamb with salt and pepper, and pour the marinade over it.
- Coat the entire meat so that every part is covered, and leave it in the refrigerator for 24 hours.
Roasting
- Remove the meat from the marinade and place it on a baking tray. Position it with the skin side facing you and the meat facing downwards.
- Preheat the oven to 200°C, then roast the meat for about 40 minutes. If you prefer it medium done, 30 minutes should be enough.
- Once done, let it rest for 20 minutes, then slice and serve with Chimichurri sauce, drizzling a few spoonfuls over the roasted meat.
Chimichuri Sauce
- Combine all Chimichurri sauce ingredients, either finely chopped or quickly blend, according to your preference.
- Do not heat or cook the sauce; use it raw. Serve the sauce in a small bowl alongside the roasted meat.
Notes
Calories are approximate and calculated based on serving 4 people, including both the meat and sauce. Actual calorie counts may vary depending on individual portion sizes and specific ingredients used.