From North and South America to Asia and the MiddleEast, Australian Lamb is a global staple. Chefs love it for its versatility. Dieticians recommend it for its lean, vitamin-rich, and hormone and additive-free goodness. And home cooks adore it for its fl avor and fast-cooking convenience. Simply put, the quality of Australian Lamb translates into any language and cuisine! Brazilian Style Butterfl ied Leg of Lamb with Chimichurri Serves 4 Marinate overnight Cook 30 minutes Rest 20 minutes METHOD Place all marinade ingredients into a blender and process until slightly coarse. Turn lamb so the bott om faces you. Take nett ing off leg and cut through half way down and lay the leg fl at. Place leg into a large tray and pour marinade over, rubbing into the meat. Cover with cling wrap and refr igerate overnight. Remove lamb fr om refr igerator 30 minutes before cooking.
For the chimichurri, place all ingredients in a food processor and blend together; do not mix too much. Let stand for 1 hour. While chimichurri is resting, preheat outdoor grill to medium high. Cook lamb for 30 minutes, turning once. Lamb should be cooked to medium. Rest lamb for 20 minutes. Serve with a fr esh gree n chili, if desired.