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Argentinian Style Leg Of Lamb With Chimichurri

Prep
Cook
Serves 6people
Ingredients
1/2
cup lemon juice
1/2
cup red wine vinegar
1/2
cup light red wine, such as pinot noir or grenache
4
cloves garlic, coarsely chopped
1
tbsp dried oregano
1
tsp chili flakes
1
tsp ground cumin
1
tsp paprika
2
large handfuls of coarsley chopped parsley
4
scallions, coarsely chopped
4
tomatoes, halved, seeds removed, coarsely grated, skins discarded
2
tsp salt
2
tsp freshly ground black pepper
1/2
cup extra virgin olive oil
2
tsp raw suger
3
red peppers, stems and seeds removed, coarsely chopped
5
lb lamb leg, scored
6
fresh or dried bay leaves
green salad and crusty bread, to serve
Directions
1.
Put the lemon juice, vinegar, red wine, garlic, oregano, chili, cumin, paprika, parsley, scallions, tomatoes, salt, and pepper in a food processor and process until finely chopped. Transfer a quarter of this to a bowl and stir in the oil, then chill until ready to serve. Stir the sugar into the remaining chimichurri.
2.
Put the peppers into the slow cooker and place the lamb on top. Pour the chimichurri over the lamb, rubbing it all over, then add the bay leaves. Cook on low for 10 hours until tender.
3.
Serve with the bowl of chimichurri, a green salad, and crusty bread.

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