This delicious recipe for Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri comes from my friend, Christine Capendale, author of the new cookbook Meals: Effortless Food for Every Occasion.

The two of us collaborate regularly on shoots for Food & Home Entertaining and we recently decided to create and photograph an Easter high tea feature. The Slow Roasted Leg of Lamb did not make it as one of the final recipes for the high tea but it was just too delicious to not make, so Christine made it and I shot a few images to share here in time for Easter.

Slow Roasted Leg of Lamb is a traditional Easter dish and I love this contemporary update with the chimichurri sauce. And how beautiful are those roasted onions? Chimichurri originates from Argentina and Uruguay and is an uncooked sauce usually served with grilled meat. Also called Argentinian Pesto, it is usually made with finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. It goes well with all types of meat and fish. Jazz up a salad with a tablespoon or two of it in the dressing. I have also included Christine’s version in the recipe below.

Christine is a chef, food writer, dietitian and cooking teacher with over 20 year’s experience and her new book features easy recipes ranging from vegetarian meals and salads to soups, sides, comfort food and drool-worthy desserts. Meals: Effortless Food for Every Occasion is available at all bookstores.

I hope you enjoy this recipe for Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri . If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Slow Roasted Leg of Lamb with Roasted Onions and Chimichurri

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Ingredients

Serves 6
2 kg leg of lamb
salt and freshly ground black pepper
6 cloves garlic crushed
60 ml chopped fresh rosemary
15 ml brown sugar
250 ml white wine OR lamb stock
juice and zest of 1 lemon
4 onions each cut horizontally into 3 thick slices
CHIMICHURRI
20 ml finely chopped onion
30 ml red wine vinegar
1 jalapeño chilli chopped (or use 1 small green chilli, seeded)
1 clove garlic crushed
15 g fresh flat-leaf parsley stalks removed
15 g fresh coriander stalks removed
5 g fresh oregano leaves
50 ml olive oil
5 ml honey
salt and freshly ground black pepper

Instructions

Preheat the oven to 160 °C
Place the lamb into a large roasting dish and season with salt and pepper.
Use your hands to rub the garlic over the meat and then rub with the rosemary and brown sugar.
Pour the wine or lamb stock into the roasting dish, squeeze the lemon juice over the meat and sprinkle with the zest.
Cover the roasting dish with a lid, or tightly with foil, and roast for 2 and ½ hours, basting the meat occasionally.
Remove the lid or foil from the meat and roast in the oven for another 45 minutes until the meat is golden brown and very tender. Add the thick onion slices to the roasting dish for the last 30 minutes of the cooking time and baste the meat and the onions at least twice.
If needed, you can drizzle a bit of olive oil on the onions during roasting.
To make the chimichurri, mix together the chopped onion, red wine vinegar, jalapeño and garlic and stir well. Add the herbs, olive oil and honey and whizz together in a blender. The sauce must still be a little chunky. Add salt and pepper to taste.
Spoon some of the chimichurri over the roasted meat and onions once they are cooked.
To serve, place the carved meat, roasted onion slices and some fresh herbs on a large platter and serve with the rest of the chimichurri sauce on the side.
TIP: Skim off any fat from the pan juices in the roasting dish and drizzle over the meat when serving OR make a gravy with the pan juices.
Recipe by Christine Capendale