Marinated Lamb with Orange Chimichurri

Marinated Lamb with Orange Chimichurri
Photo by Howard L. Puckett

Ingredients

  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 1 (4-pound) boneless leg of lamb, trimmed
  • 1 (4-pound) boneless leg of lamb, trimmed
  • 3 tablespoons Dijon mustard
  • 1 teaspoon paprika
  • 1/3 cup fresh orange juice
  • + 39 more ingredients
    • 1 teaspoon salt
    • Lamb:
    • 1 teaspoon paprika
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground cumin
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cumin
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon salt
    • ½ cup packed fresh parsley leaves
    • 2 garlic cloves, peeled
    • Lamb:
    • 2/3 cup packed fresh basil leaves
    • 2 teaspoons grated orange rind
    • ¼ teaspoon ground cinnamon
    • Orange Chimichurri:
    • ¼ teaspoon ground cinnamon
    • Orange Chimichurri:
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • ½ cup packed fresh parsley leaves
    • 1 cup packed fresh cilantro leaves
    • 2 garlic cloves, peeled
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup fresh orange juice
    • 3 tablespoons Dijon mustard
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon extravirgin olive oil
    • ¼ teaspoon crushed red pepper
    • 6 garlic cloves, minced
    • 2/3 cup packed fresh basil leaves
    • 1 tablespoon extravirgin olive oil
    • 1 cup packed fresh cilantro leaves
    • 2 teaspoons grated orange rind
    • ¼ teaspoon crushed red pepper
    • ½ teaspoon salt
    • 6 garlic cloves, minced

To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Preheat oven to 400°. Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 tea...

View full recipe at My Recipes

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