Name: Boneless Leg of Lamb with Parsley-Mint Chimichurri
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 2 teaspoons freshly grated lemon zest; 2 teaspoons finely ground sea salt; 2 teaspoons harissa; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1/4 teaspoon cinnamon; 1/8 teaspoon freshly ground black pepper; 1 boneless leg of lamb, (about 4-5 pounds); 1 batch Parsley-Mint Chimichurri, (recipe follows); parsley leaves & mint leaves, (for garnish); 2 cups (packed) parsley leaves; 1/2 cup (packed) mint leaves; zest of one lemon; 2 tablespoons lemon juice; 1/2 teaspoon sea salt; 3/4 cup extra virgin olive oil

Description

The perfect compliment to lamb, or just about any meat

Ingredients

2 cups (packed) parsley leaves ((see note))
1/2 cup (packed) mint leaves
zest of one lemon
2 tablespoons lemon juice
1/2 teaspoon sea salt
3/4 cup extra virgin olive oil

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Instructions

Place the parsley, mint, lemon juice, lemon zest, and sea salt in the bowl of a food processor. Pulse 10-12 times, or until the mixture is finely minced.
Turn on the motor and pour the olive oil through the chute. Process until incorporated.

Notes

Don’t worry about picking off each leaf of parsley; you can just tear off the top leafy part and discard any large stems.