Butterflied leg of lamb with chimichurri, feta and orzo

Lamb and Mutton SA
6 servings Prep: 15 mins, Cooking: 40 mins
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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.

By Independent Contributor March 31 2022
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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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Method:

For the lamb

Preheat oven to 200 C.  Place the meat in a large roasting tray. Drizzle all over with olive oil and lemon juice, then season generously with salt and pepper. Roast for 40 minutes without covering, then turn the oven off and leave the door slightly ajar for the meat to rest for 10 minutes. Remove from the oven – the inside of the lamb should still be slightly pink, but not bloody. Transfer to a large cutting board and use a large sharp knife to carve into thin slices. Return the slices to the roasting pan to rest in the juices if not serving immediately. Note: If you prefer your meat more cooked, leave it in the oven for a little longer.

For the chimichurri

While the meat is roasting, make the chimichurri. Place all the ingredients in a food processor and pulse to create a paste that is loose enough to drizzle over the meat. Add more olive oil if necessary, and adjust salt levels to your taste. Cover until ready to use. Remember, this should be very punchy, as it will be the “seasoning/sauce” for the meat and the pasta. (Note: If made ahead, it should be refrigerated until ready to use. Use at room temperature.)

For assembly

Bring a large pot of salted water to a rapid boil, then cook the orzo for about 7 minutes until al dente. Drain and transfer back to the pot, drizzling with olive oil. Add 3 tablespoons of chimichurri and stir through. Add the baby spinach and give it a light stir. Transfer to a large serving plate. Top with the slices of lamb, crumbled feta and drizzle with more chimichurri. Top with ground black pepper and add a few fresh lemon wedges on the side. Serve warm or at room temperature. (If making ahead, only add the baby spinach when the pasta has cooled.)

Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.



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