LAMB MARINADE

LAMB

1 Australian boneless lamb leg,
butterflied

MARINADE:
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

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

TO SERVE
fresh green chili
Brazilian Style Butterfl ied Leg
of Lamb with Chimichurri
Serves 4 Marinate overnight Cook 30 minutes Rest 20 minutes

METHOD
Place all marinade ingredients into a blender and process until slightly
coarse. Turn lamb so the bott om faces you. Take nett ing off leg and cut
through half way down and lay the leg fl at. Place leg into a large tray
and pour marinade over, rubbing into the meat. Cover with cling wrap
and refr igerate overnight. Remove lamb fr om refr igerator 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 fr esh gree n chili, if desired.