Prep: 1 hr Cook: 30 min Serves: 4 Cut: Leg
Courtesy of True Aussie Beef & Lamb. Photographed by Renee Comet.



Lamb Ingredients:
1 Australian boneless lamb leg, butterflied

Marinade Ingredients:
1 medium sized onion, quartered
4 cloves garlic, peeled
1 bunch scallions, both white and green parts, trimmed
1 bunch fresh cilantro leaves
1 teaspoon dried oregano
3 bay leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup white wine, dry
½ cup olive oil

Chimichurri Ingredients:
¾ cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
½ cup parsley
2 cloves garlic
1 bunch scallions, both white and green parts, trimmed
1 tablespoon dried chili
salt and freshly ground black pepper


Place all marinade ingredients into a blender and process until slightly coarse. Turn lamb so the bottom faces you. Take netting off leg and cut through half way down and lay the leg flat. Place leg into a large tray and pour marinade over, rubbing into the meat. Cover with cling wrap and refrigerate overnight. Remove lamb from refrigerator 30 minutes before cooking.

For the chimichurri, place all ingredients in a food processor and blend together; do not mix too much. Let stand for 1 hour.

While chimichurri is resting, preheat outdoor grill to medium high. Cook lamb for 30 minutes, turning once. Lamb should be cooked to medium. Rest lamb for 20 minutes.

Serve with a fresh green chili, if desired.

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Opal Valley Lamb is Available at These Fine Retailers

*All cuts not available at all retailers