Prep Time
10 MIN
Cook Time
1 HR
Total Time
1 HR, 10 MIN
Servings
6
Ingredients
Lamb
- 3–4 lb boneless leg of American lamb
- 2 tablespoons ground coriander
- 2 tablespoons onion powder
- Salt & pepper, to taste
- 1 ½ cups plain Greek yogurt
Potatoes
- 3 lb (10–12 medium) red potatoes
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- Salt & pepper, to taste
Parsley & Pistachio Chimichurri
- ½ cup pistachios
- 1 bunch parsley
- 4–5 green onions
- Juice of 1 lemon
- Splash of white vinegar
- ½ cup olive oil
- Salt & pepper, to taste
Tools
- Large mixing bowl
- Roasting pan
- Sharp knife
- Cutting board
- Measuring spoons & cups
- Oven thermometer
Directions
In a large bowl, combine the American lamb, seasonings, and yogurt. Cover and marinate in the fridge for 2–24 hours. Remove the lamb from the fridge and let it rest at room temperature for at least 1 hour before roasting.
Preheat your oven to 425°F.
Slice the potatoes and place them in the bottom of your roasting pan. Season with coriander, onion powder, salt, and pepper, then drizzle with olive oil. Lay the rested lamb over the top of the potatoes.
Roast for approximately 60 minutes or until the lamb reaches an internal temperature of 145°F for medium rare or 160°F for medium.
Let the lamb rest while you prepare the chimichurri.
To serve, place the roasted potatoes next to the sliced lamb and top with chimichurri.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
