Chimichurri BBQ Lamb
This recipe feeds a crowd! The BBQ lamb is savoury and the thin slices are perfect for soft tacos. Set up a topping bar and set out some different salsas for a great afternoon.
Ingredients for the Lamb:
- 1 Boneless Leg of Lamb
- 3 Cups Chimichurri Olive Oil
- 1 Cup Jalapeño White Balsamic
- Sel de Mer
- Indian Red Chili Flakes
- Dried Chives
- Dried Parsley
Method:
- Add all the ingredients to a freezer bag and let sit for 4-6 hours.
- Lay the lamb flat in a pan to drain off the excess marinade and season the fatty side with Sel de Mer, Pepper, Indian Red Chili
- Fire up the grill to 375 F and lay the lamb fat side UP.
- Grill until medium rare, the internal temperature should be about 155 F
- Slice thin and serve.
A quick trick for delicious salsa - I love the fire roasted tomato salsa you can purchase premade at the local grocery store, but it lacks heat. I add Chimichurri or Habanero Olive Oil and a splash of Jalapeño Balsamic to up the flavour quote.
