Chimichurri Stuffed Boneless Leg Of Lamb

INGREDIENTS

For the lamb

1 Boneless Leg of Lamb
5 cloves garlic (peeled and halved)
1 tsp fresh rosemary (chopped)
1 tsp fresh thyme (chopped; dried thyme is also okay)
1 tbsp salt
1 tsp ground black pepper
1 lemon (zested and juiced)
1 tbsp olive oil

For chimichurri

1 cup fresh cilantro
1 cup fresh flat-leaf parsley
½ cup fresh mint
3 cloves garlic (peeled and grated)
½ shallot (peeled and minced)
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp lemon zest
½ tsp red pepper flakes
1 tbsp salt

METHOD

Preheat the oven to 180°C.
Prepare the ingredients: Finely chop the rosemary and halve the garlic cloves.
Score the lamb: Place the lamb shoulder meaty side up and make several deep cuts.
Season the lamb: In a small bowl, mix olive oil, salt, black pepper, paprika, and rosemary. Rub this mixture all over the lamb, ensuring it gets into the cuts.
Insert garlic: Place the halved garlic cloves into the cuts of the meat.
Prepare the roasting pan: Pour 1 cup of water and 1 cup of red wine into a deep roasting pan. Place the seasoned lamb inside and cover tightly with foil.
Roast: Cook in the oven for 1.5 hours.
Make the glaze: In a small bowl, mix honey and chili flakes.
Caramelize the lamb: Remove the lamb from the oven and increase the temperature to 220°C. Take off the foil, brush the honey mixture evenly over the meat, and return to the oven for another 30 minutes, until the surface is well-browned and caramelized.
Rest and serve: Remove from the oven and let the lamb rest for 10 minutes before serving.

Adapted from everylastbite

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