Roasted Coriander Leg of Lamb & Potatoes with Parsley & Pistachio Chimichurri
If you're looking for the perfect Easter dinner centerpiece, this Roasted Coriander Leg of Lamb with Potatoes & Parsley Pistachio Chimichurri delivers bold flavor, tenderness, and stunning presentation. The lamb is marinated in creamy Greek yogurt, which locks in moisture while allowing the warm, earthy spices of coriander and onion powder to infuse every bite. Roasting it over a bed of seasoned red potatoes ensures a delicious, caramelized crust on the lamb while the potatoes soak up all the rich, savory drippings. The dish is finished with a vibrant parsley and pistachio chimichurri, adding a fresh, herbaceous contrast to the deeply roasted flavors. With a balance of crispy, juicy, and zesty elements, this recipe is guaranteed to impress your Easter guests and become a holiday favorite.
Equipment
- Large mixing bowl
- Roasting pan
- Sharp knife
- Cutting Board
- Measuring spoons & cups
- Oven thermometer
Ingredients
Lamb
- 3 –4 lb boneless leg of American lamb
- 1 ½ cups plain Greek yogurt
- 2 tablespoons ground coriander
- 2 tablespoons onion powder
- Salt & pepper to taste
Potatoes
- 3 lb 10–12 medium red potatoes, sliced
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- Salt & pepper to taste
- 2 tablespoons olive oil
Parsley & Pistachio Chimichurri
- ½ cup pistachios
- 1 bunch parsley
- 4 –5 green onions
- Juice of 1 lemon
- Splash of white vinegar
- ½ cup olive oil
- Salt & pepper to taste
Instructions
- In a large mixing bowl, combine the lamb with Greek yogurt, ground coriander, onion powder, salt, and pepper. Cover and marinate in the refrigerator for at least 2 hours, up to 24 hours.
- Remove the lamb from the fridge 1 hour before roasting to allow it to come to room temperature.
- Preheat the oven to 425°F.
- Slice the potatoes and arrange them in the bottom of a roasting pan. Season with ground coriander, onion powder, salt, and pepper, then drizzle with olive oil.
- Place the marinated lamb on top of the potatoes.
- Roast for 60 minutes or until the thickest part of the lamb reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
- Remove from the oven and let the lamb rest while preparing the chimichurri.
- For the chimichurri, combine pistachios, parsley, green onions, lemon juice, vinegar, olive oil, salt, and pepper in a food processor. Pulse until finely chopped but not pureed.
- Slice the lamb and serve with roasted potatoes, topped with chimichurri.