Lamb Roast Condiment Recipes

Add flavor and color to the table with these international condiments for roast lamb.

| June/ July 2018

  • sauce
    Argentinian chimichurri complements the smoky flavor of roasted meat.
    Photo by Getty Images/bhofack2

  • sauce

Lamb-loving cultures have been dressing up their meat with spicy, citrusy, or pungent condiments for over a thousand years. Whip these up the night before your lamb roast to have them on hand with no added stress.

Argentinian Chimichurri

Chimichurri is perfect for a fresh, bright, citrusy taste on your lamb. Combine 1 to 2 fistfuls each of fresh parsley and cilantro with a bit of olive oil, garlic, and a pinch of cayenne, red pepper flakes, or fresh jalapeño. Blitz the mixture in a food processor or blender. Some people add a bit of oregano and vinegar or lemon juice to the mix, so feel free to experiment a bit!

North African Harissa

Some people can’t eat anything without hot sauce. Instead of a bottle of store-bought sauce, introduce them to a smoky version with homemade harissa paste.

In a cast-iron pan, toast about 2 tablespoons combined of coriander, cumin, and caraway seeds to give the spices a little extra flavor. Set the spices aside. Add 1 to 2 tablespoon of olive oil, and then fry a few cloves of garlic, 1/2 onion, and a handful of your favorite hot peppers over medium heat. Be patient and wait until the mixture is deeply colored and almost caramelized, about 12 minutes. Combine with the spices and 1 to 2 roasted red peppers, and blend thoroughly.

The mixture should make a thick paste rich with complicated flavor and heat. Be sure to let your guests know this sauce is spicy when you set it out at your roast!



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