Braised leg of lamb with chimichurri is a comforting and hearty dinner recipe! This recipe is perfect for Sunday supper.
An all day braise is required, but requires very little work. A simple chimichurri is made from the freshest of herbs and really compliments the extreme savoriness you get this from this braised leg of lamb. The two components mesh and mingle so well added extra flavor and texture!
Happy Sunday morning, friends! I hope you all have had a comfortable and relaxing weekend so far! I thought that Sunday morning was the perfect time to post this braised leg of lamb with chimichurri recipe. I have been saving it for quite a while and couldn’t think of the best time to post it. We are all in kind of a reboot mode, where we are trying to eat more nutritious foods, but there is just something so comforting about braising meat on a Sunday afternoon. So, I’m sharing this recipe with you guys today, and maybe just maybe, you’ll have enough time to make it today!
This leg of lamb is what dreams are made of, you guys. It has such an extreme amount of savoriness that the chimichurri acts as the perfect fresh and herby balance. Oh, and the texture…the texture just goes above and beyond. The lamb itself is so tender, that it literally melts in your mouth (something that I crave in braised meats). A side dish with some crunch would be perfect for this recipe, but what I love most are my Skillet Potatoes. These potatoes will be the perfect compliment to this main course.
I hope you guys enjoy this recipe! Add it to your Sunday dinner menus, and pair it with a stout. It’s the perfect compliment to the braised lamb! xo
Braised Leg of Lamb with ChimichurriPrint Pin Rate
- 1 1/2 cups flat-leaf parsley
- 1/2 cup fresh mint
- 1/4 cup fresh cilantro
- 1 small shallot diced
- 2 tablespoons fresh oregano
- 6 cloves of garlic
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch of crushed red pepper
- 1/2 - 3/4 cup extra virgin olive oil
Braised Leg of Lamb
- 1 bone-in leg of lamb 4-5 pounds
- 8 cloves of garlic
- salt and black pepper
- 3 tablespoons vegetable or canola oil
- 1 cup dry white wine
- 3 cups of chicken broth
- 6 sprigs of thyme
- 4 sprigs of rosemary
- 1/3 cup flour optional
- Serve with chimichurri gravy and Skillet Potatoes
- In the bowl of your food processor, combine all of the ingredients except for the olive oil. Pulse 5-6 times to break up the ingredients. In a steady stream, and with the food processor running on low, pour in the olive oil. Continue to process until the chimichurri comes together. Add more olive oil for a thinner chimichurri. Transfer it to an airtight container and refrigerate for about 3-4 days.
Braised Leg of Lamb
- Preheat your oven to 300 degrees F. Make 8 slits in the lamb and stuff the 8 cloves of garlic into each one. Season the lamb generously with salt and black pepper. Set aside.
- Pour the oil in a large oven-safe (with lid) dutch oven. Heat over medium-high heat. Add the lamb with a pair of tongs and sear until brown on all sides (about 10 minutes).
- Remove the pan from heat, and pour in the wine and chicken broth. Throw the thyme and rosemary sprigs on top and cover. Place the dutch oven in the oven and braise the lamb for 4 hours or until tender and falling off the bone. Remove the pan from the oven and with a pair of tongs, transfer the lamb to a cutting board.
- At this point, you can create a gravy if desired. Just remove the thyme and rosemary sprigs from the sauce and drippings. Place the dutch oven back over medium heat. Bring to a simmer. Pour the flour into a small bowl and add a cup of the hot liquid to the bowl. Whisk until smooth and then pour the slurry back into the pan. Whisk until thickened, about 5 minutes. Season to taste and keep warm on the stove until you are ready to serve.
- Serve the lamb topped with chimichurri, gravy on the side (optional) and Skillet Potatoes!