Eduardo Pria, a 2002 Workshop participant and Mexico City native, is probably the most passionate chef we have ever had at the Workshop. He was overjoyed to be at the winery and expressed it with frequent hugs for all, usually coupled with an enthusiastic “I love you, man!” The Argentinian chimichurri sauce that Eduardo made for Don Watson’s lamb was as exhilarating as he is. Brian has used the sauce frequently over the years, adapting it along the way. Prepared quickly in a blender, it is a vivid emerald green and like pesto in texture, with a fresh, zingy taste. It complements almost any grilled red meat—from leg of lamb to hanger steaks, flatiron steaks, or pork chops. Add roasted fingerling potatoes and Blistered Cherry Tomatoes (page 157) for an ideal summer meal. We also like chimichurri with grilled summer vegetables, such as zucchini, eggplant, and peppers. You can make the sauce a few hours ahead, but plan to use it the same day. It loses zip with time. Note that the lamb needs to marinate for at least two hours.
Ingredients
serves 8
Chimichurri
Step 1
Trim external fat from the lamb, or ask the butcher to do so. Mince the garlic to a paste with the salt. Mix the garlic paste with the olive oil and several grinds of black pepper. Put the lamb in a shallow dish and rub all over with the garlic mixture. Cover with plastic wrap and refrigerate for at least 2 hours or, preferably, overnight.
Step 2
For the chimichurri: In a blender, combine the parsley, cilantro, garlic, jalapeño, and salt. With the motor running, add the olive oil gradually, stopping once or twice to scrape down the sides of the jar. Blend until smooth. Transfer to a small bowl and stir in the lime juice. Taste and adjust the seasoning. Set aside at room temperature for 1 hour to develop flavor.
Step 3
Prepare a hot charcoal fire or preheat a gas grill to high. Bring the lamb to room temperature. Grill the meat directly over the coals or flame, turning once with tongs, until an instant-read thermometer inserted in the thickest part of the muscle reaches 125°F (for medium-rare), 10 to 15 minutes per side. The muscles on a butterflied leg of lamb are not evenly thick; to prevent overcooking, test the thinner section first and remove that section when it is done by cutting between the muscles. Let the meat rest for at least 15 minutes before slicing to allow the juices to settle. Carve across the grain into thin slices and serve with chimichurri.
Step 4
Enjoy with Cakebread Cellars Cabernet Sauvignon or another red wine with firm tannic structure.
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