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!