6 servings
Prep: 15 mins,
Cooking: 40 mins
Punchy zesty chimichurri and delicately roasted boneless leg of lamb, thinly sliced into beautiful folds served with salty feta and comforting orzo - a tasty comforting dish that's perfectly balanced and filling.
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Ingredients (18)
For the roasted leg of lamb
1.5 - 2 kg | leg of lamb — bone out |
45 ml | olive oil |
1/2 | lemon — juiced |
salt and black pepper |
For the chimichurri
20 g | fresh coriander |
20 g | fresh parsley |
1 | red chilli |
2 | garlic cloves |
80 ml | extra virgin olive oil |
45 ml | red wine vinegar |
salt — to taste | |
For assembly
500 g | orzo pasta |
30-45 ml | olive oil |
handful | baby spinach |
200 g | feta cheese — roughly crumbled |
black pepper — freshly ground | |
lemon wedges — to serve |
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