Grilled Leg of Lamb with Chimichurri

Eduardo Pria, a 2002 Workshop participant and Mexico City native, is probably the most passionate chef we have ever had at the Workshop. He was overjoyed to be at the winery and expressed it with frequent hugs for all, usually coupled with an enthusiastic “I love you, man!” The Argentinian chimichurri sauce that Eduardo made for Don Watson’s lamb was as exhilarating as he is. Brian has used the sauce frequently over the years, adapting it along the way. Prepared quickly in a blender, it is a vivid emerald green and like pesto in texture, with a fresh, zingy taste. It complements almost any grilled red meat—from leg of lamb to hanger steaks, flatiron steaks, or pork chops. Add roasted fingerling potatoes and Blistered Cherry Tomatoes (page 157) for an ideal summer meal. We also like chimichurri with grilled summer vegetables, such as zucchini, eggplant, and peppers. You can make the sauce a few hours ahead, but plan to use it the same day. It loses zip with time. Note that the lamb needs to marinate for at least two hours.