Roasted Leg of Lamb with Mint-Shallot Chimichurri and Cheddar-Chive Mashed Potatoes Recipe
- by Chef David Rose
- Last updated Nov 8, 2023
Whether lamb makes an appearance on your menu regularly or is saved for those special occasions you want to celebrate with the perfect roast, this roasted leg of lamb with mint-shallot chimichurri and cheddar-chive mashed potatoes recipe is one you’ll want to save so you can savor it again and again!
Why We Love This Lamb Recipe
From meticulously trimmed, succulent, and protein-packed lamb slices dripping with a luxuriously savory and decadent mint-shallot chimichurri to the elevated side of cheesy and oh-so-creamy cheddar-chive mashed potatoes, every bite of this meal is guaranteed perfect.
Tools You’ll Need Before You Start
- Food Processor
- 1 Large-Sized Sauce Pot With Lid
- 1 Medium-Sized Saucepan
- Whisk
- 1 Large Bowl
- Potato Masher
- Plastic Wrap
- 1 Large Cast-Iron Pan
- 1 Roasting Rack
- Meat Thermometer
How to Make Roasted Leg of Lamb with Mint-Shallot Chimichurri and Cheddar-Chive Mashed Potatoes
No matter the occasion, this roasted leg of lamb with mint-shallot chimichurri and cheddar-chive mashed potatoes dish is sure to impress and satisfy everyone around the table! That’s because we’re making it with Omaha Steaks New Zealand Boneless Leg of Lamb, seasoned with Omaha Steaks Seasoning’s mouthwatering, flavor-packed blend of spices. Succulent, well-marbled, and lean, this leg of lamb is humanely pasture-raised on eco-friendly native grasses, including rye, clover, and alfalfa, in the rolling grasslands of New Zealand to deliver a roast experience everyone will be raving about before asking for seconds!
1. Chimichurri in a Hurry
If you think it’s fun to say “chimichurri,” just wait until you taste it! This mouthwatering sauce is the perfect complement to your lamb and whipping it up couldn’t be any easier. Simply place your peppery Italian parsley, cool fresh mint leaves, buttery garlic, delicate shallots, citrusy lemon juice and zest, tart and sweet champagne vinegar, and a pinch of smoky crushed red pepper in a food processor and add a pinch of salt and pepper. Then blend the mixture until it’s fully blended and incorporated and season to taste with salt and pepper and you’re done! Put it aside until you’re ready to plate your lamb.
2. The Lamb Roast With the Most
Now it’s time to let the centerpiece of this meal shine: Omaha Steaks New Zealand Boneless Leg of Lamb! Once your leg of lamb has thawed in the refrigerator for 24 to 26 hours, take it out and remove the butcher’s twine. Next, pat your lamb dry with a paper towel, rub it all over with 3 tablespoons of grapeseed oil, and then season it generously with Omaha Steaks Seasoning on all sides. While you allow your lamb to come to room temperature on the counter for about an hour, preheat your oven to 250 degrees Fahrenheit.
Next, add the remaining high-smoke-point grapeseed oil to a large cast-iron pan and bring it to medium-high heat. Sear all sides of your lamb in the pan for about 1 and a half to 2 minutes per side to produce a wonderfully browned crust. Then place the seared lamb on a roasting rack and put it in the oven, cooking for 1 hour and 15 minutes to 1 hour and 30 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit for medium-rare doneness.
3. Do the Mash – the Cheddar-Chive Mash
While your lamb is cooking, get ready to whip up some cheddar-chive mashed potatoes that are so rich and complex in flavor, you’ll never want basic mashed potatoes again! Start by adding your potatoes to a large pot of salted water, covering them with water by at least one inch, and then bring it to a boil. Once the water is boiling, cover the pot with a lid and cook the potatoes for about 15 to 18 minutes, until they’re fork-tender (literally!).
While they’re boiling, add olive oil to a separate medium-sized saucepan on medium heat and lightly sauté your minced garlic until it’s fragrant, which should only take about 30 seconds. Now add your heavy cream, butter, kosher salt, and white pepper and whisk all the contents together. Bring it all to a boil and then reduce to low heat and simmer for 3 minutes.
Once the potatoes have finished cooking, remove them from the water, place them in a large bowl, and mash them until most of the lumps are gone. Now it’s time to level up this dish: add your nutty sharp cheddar, tangy sour cream, the hot cream mixture you prepared separately, and your mild and herbaceous chives – in that order – and fold all ingredients together until they’re well incorporated and season to taste with salt and pepper. Cheese not melting? Simply place the bowl over a pot of boiling water and stir until the cheese has melted! Once they’re perfect, cover the bowl with plastic wrap to keep them warm until it’s time to plate.
4. It’s Plating Time!
Now that your lamb has reached an internal temperature of 125 degrees Fahrenheit, remove it from the oven and let it rest for 15 minutes – which will allow the temperature to increase 5 to 10 degrees from carryover cooking. Have a different preferred doneness? Refer to our handy Lamb Cooking Chart! Once your lamb has reached perfection, slice it and drizzle that flavor-packed homemade mint-shallot chimichurri over the slices, plate it with your savory cheddar-chive mashed potatoes, and enjoy!
Roasted Leg of Lamb with Mint-Shallot Chimichurri and Cheddar-Chive Mashed Potatoes
Ingredients
Mint-Shallot Chimichurri
- 1/2 cup Italian parsley
- 5 large fresh mint leaves
- 1 large garlic clove, coarsely chopped
- 1 heaping tablespoon shallots, coarsely chopped
- Juice of half a whole fresh lemon
- 1 teaspoon lemon zest
- 2 teaspoons champagne vinegar
- Salt
- Pepper
- Pinch crushed red pepper
Cheddar-Chive Mashed Potatoes
- 2 lbs. baby red potatoes, skin on, whole, rinsed
- 2 fresh large garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup sharp cheddar cheese
- 1/2 cup sour cream, slightly room temperature
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 1/2 tablespoons finely minced chives
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- Salt
- Pepper
Roasted Lamb
- 3.5 lb. Omaha Steaks New Zealand Boneless Leg of Lamb
- 3 tablespoons Omaha Steaks Seasoning
- 7 tablespoons grapeseed oil
Instructions
Mint-Shallot Chimichurri
- Place all ingredients in food processor and add a pinch of salt and pepper.
- Blend until fully blended and incorporated and season to taste with salt and pepper.
Cheddar-Chive Mashed Potatoes
- Add potatoes to large pot of salted water, covering potatoes with water by at least one inch, and bring to a boil.
- Once water comes to a boil, cover with lid and cook potatoes for about 15 to 18 minutes, until fork-tender.
- While potatoes are boiling, in a separate medium-sized saucepan on medium heat, add olive oil and lightly sauté garlic until fragrant; about 30 seconds.
- Add heavy cream, butter, kosher salt, and white pepper, whisk all contents together, and bring to a boil; reduce to low heat and simmer for 3 minutes.
- Once potatoes are cooked, remove from water, place in a large bowl, and mash until most lumps are gone.
- Add cheese, sour cream, hot cream mixture, and chives – in that order – and fold all ingredients together until well incorporated. Note: If cheese doesn’t melt, place bowl over a pot of boiling water and stir until cheese has melted.
- Cover bowl with plastic wrap to keep mashed potatoes warm.
Roasted Lamb
- Thaw leg of lamb in refrigerator for 24 to 26 hours.
- Take leg of lamb out of refrigerator and remove butcher’s twine.
- Pat leg of lamb dry with paper towel, rub with 3 tablespoons grapeseed oil, and season generously with Omaha Steaks Seasoning on all sides; allow leg of lamb to come to room temperature on counter for an hour.
- Preheat oven to 250 degrees Fahrenheit.
- In a large cast-iron pan, add remaining grapeseed oil and bring to medium-high heat.
- Sear leg of lamb in cast-iron pan on all sides to get a nice, browned crust; about 1 and a half to 2 minutes on each side.
- Place seared leg of lamb on roasting rack, put roasting rack in oven, and cook for 1 hour and 15 minutes to 1 hour and 30 minutes, until internal temperature of 125 degrees Fahrenheit for medium-rare doneness. Remove from oven and let lamb rest for 15 minutes before slicing (carry-over cooking will raise internal temperature 5 to 10 degrees while resting). Cook longer for more desired doneness.
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