Seared and Smoked Leg of Lamb with Mint Chimichurri and Charred Heirloom Tomatoes

Argentinean-Inspired, herb-encrusted and cherrywood-smoked, butterflied leg of Australian lamb. Free to roam and raised stress-free upon unspoiled countryside lands, this grass-fed, mildly-flavored variety of lamb is seared over white-hot cast iron grill grates, then slowly smoked and prepared to tender, medium-rare perfection over a smoldering inferno of charcoal and fruitwoods. Carved against the grain, the lamb is dressed simply with a gorgeous fresh mint-pine nut chimichurri, grilled lemon, and charred heirloom cherry tomatoes, then served alongside an ice cold, creamy mug of craft-brewed stout beer.

Simplistic in preparation and execution, breathtaking in presentation, this rustic livefire lamb recipe is a fond reminder of my travels across the furthest reaches of South America and fare enjoyed under the stars alongside the radiant warmth of a Patagonia-style asado. A brilliant summer dish prepared over the barbeque, best savored amongst a gathering of family and friends. -Cheers, David

Roasted Garlic and Mint Chimichurri

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Author: A Bachelor & His Grill


  • 2 tablespoons olive oil plus ½ cup, separated
  • 6-8 garlic cloves peeled
  • ¼ cup pine nuts
  • 1 ½ cups fresh mint leaves chopped
  • 1 cup fresh parsley leaves chopped
  • 2 shallots finely chopped
  • 2 tablespoons red wine vinegar
  • 1 serrano chili seeds removed and finely chopped
  • Kosher salt and fresh ground peppercorn to taste


  • Preheat oven to 375F. Toss garlic cloves with 2 tablespoons oil and season to taste with a dash of salt and pepper. Lay garlic over a lined baking sheet and roast in oven for 30-45 minutes, or until golden in color. Meanwhile, in a dry sauté pan over medium heat toast pine nuts until just fragrant. Allow both garlic and pine nuts to cool. In a food processor combine roasted garlic, toasted pine nuts, and all remaining ingredients. Pulse together until desired consistency achieved. Season additionally to taste. Serve immediately.



Seared and Smoked Australian Leg of Lamb with Mint Chimichurri and Charred Heirloom Tomatoes

Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Author: A Bachelor & His Grill


  • 1 boneless Leg of Australian Lamb
  • Olive oil
  • 2 tablespoons garlic powder
  • 2 tablespoons dried onion powder
  • Roasted Garlic and Mint Chimichurri recipe above
  • Zest of 1 lemon
  • 2 cups heirloom cherry tomatoes
  • Kosher salt and fresh ground peppercorn to taste


  • Two hours prior to grilling remove lamb from the refrigerator. Butterfly leg of lamb to create a fairly equal thickness of meat across the leg. Trim loose and narrow ends. Carve the fat cap to no more than ¼”. Score fat in a crosshatch fashion. Season both sides of lamb with olive oil, garlic and onion powder, and ground peppercorn. Wrap tightly in plastic and rest on counter to bring near room temperature.
  • Preheat grill to medium-high using the 2-zone cooking method (see notes below). Add a smoky essence by tossing a handful of cherry or applewood chips directly over the charcoal or rear grill grates. Once wood is gently emitting a faint-colored smoke the grill is ready.
  • Salt liberally both sides of the lamb just prior to grilling. Simply rest the well-seasoned lamb fat-side down over the direct zone grates and sear for 6-8 minutes with the grill lid open. Turn the lamb over and grill the flesh side for another 4-6 minutes. Slide lamb to the indirect grilling zone and flip fat-side down again. Spoon a layer of chimichurri atop the entirety of the seared lamb. Close grill lid and slowly roast, rotating the lamb and basting intermittently with oil, until internal temperature in thickest portion of the leg reaches 130F. Remove lamb from the grill and spoon remaining chimichurri over the rustic hunk of meat, loosely tent with tin foil and rest for 15-20 minutes.
  • Meanwhile, toss tomatoes in olive oil, season lightly and char directly upon the grill grates until charred on all sides.
  • Carve lamb against the grain. Garnish with lemon zest and charred tomatoes, then serve.


Two-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared leg of lamb.
Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.
Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals.


Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or