Roast Lamb with Chimichurri Sauce: Why You’ll Love This
I’m a big fan of roast lamb, but adding chimichurri sauce to the mix takes it to a whole new level. You get all the goodness of slow-cooked lamb – tender, fall-apart meat – plus the vibrant freshness of the sauce made from parsley, garlic, vinegar, and chilli. It’s basically a match made in foodie heaven. Whether you’re cooking for a big Sunday lunch or looking to impress at a family gathering, this roast lamb with chimichurri sauce is a total showstopper.
Here’s why this Roast Lamb with Chimichurri Sauce recipe stands out:
Super tender lamb: Thanks to a long, slow roast, the lamb becomes meltingly soft and easy to shred.
Chimichurri sauce: This sauce is bright, herby, garlicky, and just the right amount of tangy to cut through the richness of the lamb.
Set and forget: Once you’ve rubbed your lamb with chimichurri and popped it in the oven, there’s not much to do except enjoy the amazing smell wafting through your home.
Tips and Tricks for the Best Roast Lamb with Chimichurri Sauce
Getting this dish right is easy, but I do have a few tips to make it even better!
Choose the Right Cut of Lamb: For this recipe, I recommend a lamb shoulder over a leg. Shoulder is more marbled with fat, which makes it juicier and more tender after slow roasting. Plus, it’s usually a more affordable cut, and the flavours from the chimichurri seep in beautifully.
Make the Chimichurri Fresh: Don’t skimp on the chimichurri! The fresher the parsley, garlic, and other herbs, the better. You want that sauce to be bright and zingy, so make it just before you’re ready to rub it into your lamb. You can make a bit extra to drizzle over everything later, too!
Slow and Low is the Way to Go: The secret to that fall-apart texture is roasting the lamb nice and slow at a low temperature (around 160°C) for hours. This gives the lamb time to break down and become incredibly tender. After that, a quick blast at high heat (220°C) crisps up the outside beautifully.
Use a Good Quality Olive Oil: Since olive oil is a key ingredient in chimichurri, it’s worth using a high-quality, extra-virgin olive oil. It makes a massive difference in flavour!
Rest Your Lamb: Once the lamb is out of the oven, give it a little rest before shredding. About 10 minutes is ideal. This lets the juices redistribute, making every bite as succulent as possible.
Serving Suggestions and Pairings
This Roast Lamb with Chimichurri Sauce is so versatile when it comes to side dishes. I love serving it with:
Roast Potatoes: Crispy on the outside, fluffy on the inside – the perfect complement to that soft lamb.
Steamed Greens: Try broccolini or green beans for a simple, fresh contrast to the richness of the lamb.
Crusty Bread: Mop up all those leftover juices and chimichurri with a warm, crusty baguette or sourdough.
Couscous or Quinoa Salad: For a bit of a healthier option, serve this lamb with a grain salad. Add some roasted veggies, feta, and a drizzle of chimichurri, and you’re set!
And of course, pour yourself a nice glass of Shiraz or Cabernet Sauvignon to round out the meal 🍷. The bold red will pair beautifully with the lamb’s rich flavours.
Similar Recipes to Try
If you loved this Roast Lamb with Chimichurri Sauce, here are a few other recipes you should definitely add to your rotation:
Share The Love!
I hope you love this Roast Lamb with Chimichurri Sauce as much as I do! I’d love to see your creations – don’t forget to snap a pic and tag me on Instagram @steph_cooks_stuff so I can check out your delicious roast lamb!
Roast Lamb with Chimichurri Sauce
- Total Time: 0 hours
- Yield: 4 1x
Description
Ready to transform a lamb shoulder into the most tender, flavour-packed dinner ever? This slow-cooked chimichurri lamb shoulder is super easy and will have everyone drooling at the table. Let’s get cooking!
Instructions
- Start by popping your lamb into a baking dish. Pour over half of your chimichurri sauce and give that lamb a good massage—really rub it in! Next, pour the water around the lamb and cover the dish with a double layer of foil, sealing it tightly.
- Now, pop it in the oven at 160°C for 3 hours. You’ll know it’s working its magic in there when the smell starts filling the house! After 3 hours, take the foil off and crank up the heat to 220°C. Let it brown up for another 20 minutes.
- Once it’s golden and gorgeous, pull out the bones and shred that tender lamb with two forks. Serve with the remaining fresh chimichurri sauce for a burst of flavour with every bite!
- Prep Time: 30
- Cook Time: 3h 20m
- Category: Recipes
- Method: Roasting
- Cuisine: Australian
Frequently Asked Questions
Yes, you can roast the lamb in advance and reheat it gently before serving. The flavours actually get better after resting, so it’s a great make-ahead option for entertaining.
Leftover shredded lamb is amazing in sandwiches, wraps, or even stirred into a pasta dish with some leftover chimichurri! It’s also perfect in tacos or on top of a pizza 🍕.
Absolutely! While lamb shoulder is ideal for this recipe, you can also use a leg of lamb. Just adjust the cooking time slightly – a lamb leg might need a bit longer depending on its size.