Roasted Lamb with Mint Chimichurri
Ingredients
- One 4-pound boneless leg of lamb, trimmed of excess fat, at room temperature
- 3/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup fresh mint leaves
- 3/4 cup fresh parsley leaves
- 1/4 cup fresh oregano leaves
- 2 cloves garlic
- 1 serrano pepper, stem removed
- 3 tablespoons lime juice
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