MLA Brazilian Style Butterflied Leg of Lamb with Chimichurri

  • Prep time 24Hr
  • Cook time 30Min
  • Technique Grill
  • Meat Lamb
  • Cut Leg
  • Serves 10

Looking for a delicious natural lamb recipe? Try out this tasty recipe for Brazilian Style Butterflied Leg of Lamb with Chimichurri!


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 tsp dried oregano
3 bay leaves
1 tsp salt
1 tsp freshly ground black pepper
1 C white wine, dry
½ C olive oil

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

To Serve:
fresh green chili



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.