Slow-Barbecued Lamb with Chimichurri Glaze

Slow-Barbecued Lamb with Chimichurri Glaze.jpg


Slow-Barbecued Lamb:

  • 1 5-lb (2.2 kilogram) lamb leg on the bone
  • Salt and freshly ground pepper
  • 2 cups chimichurri sauce, divided

Chimichurri Sauce:

  • 1 cup olive oil
  • ¼ cup red wine vinegar
  • 6 cloves garlic, peeled
  • 1 cup coriander leaves
  • 2 cups Italian parsley leaves
  • ¼ cup oregano leaves
  • 2 teaspoons chili flakes
  • 2 teaspoon ground cumin
  • Salt and freshly ground pepper


Combine all ingredients for chimichurri sauce in a food processor and process until combined, with some texture remaining. Season with salt and pepper to taste.

Preheat grill to 250 F (one burner on low). Season lamb with salt and pepper and place on grill. Brush with chimichurri sauce and grill for 45 minutes, turning every 15 minutes and brushing with sauce with every turn.

Raise heat to 350 F and continue grilling for 30 minutes longer, brushing each time you turn the lamb. Raise heat as high as it will go, brush again and sear lamb for 10 to 15 minutes, turning occasionally. The lamb will be slightly pink in the middle. Let cool for 15 minutes before carving. Serve with remaining chimichurri sauce.