Roasted Coriander Leg of Lamb & Potatoes with Parsley & Pistachio Chimichurri

Ingredients

• Lamb — 3–4 lb boneless leg of American lamb
• Lamb — 2 tablespoons ground coriander
• Lamb — 2 tablespoons onion powder
• Lamb — Salt & pepper, to taste
• Lamb — 1 ½ cups plain Greek yogurt
• Potatoes — 3 lb (10–12 medium) red potatoes
• Potatoes — 1 teaspoon ground coriander
• Potatoes — 1 teaspoon onion powder
• Potatoes — Salt & pepper, to taste
• Parsley & Pistachio Chimichurri — ½ cup pistachios
• Parsley & Pistachio Chimichurri — 1 bunch parsley
• Parsley & Pistachio Chimichurri — 4–5 green onions
• Parsley & Pistachio Chimichurri — Juice of 1 lemon
• Parsley & Pistachio Chimichurri — Splash of white vinegar
• Parsley & Pistachio Chimichurri — ½ cup olive oil
• Parsley & Pistachio Chimichurri — Salt & pepper, to taste
• Tools — Large mixing bowl
• Tools — Roasting pan
• Tools — Sharp knife
• Tools — Cutting board
• Tools — Measuring spoons & cups
• Tools — Oven thermometer

Method

1. 1

   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.

2. 2

   Preheat your oven to 425°F.

3. 3

   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.

4. 4

   Roast for approximately 60 minutes or until the lamb reaches an internal temperature of 145°F for medium rare or 160°F for medium.

5. 5

   Let the lamb rest while you prepare the chimichurri.

6. 6

   To serve, place the roasted potatoes next to the sliced lamb and top with chimichurri.