Roasted Lamb with Mint Chimichurri Recipe
Roasted lamb with mint chimichurri, but vegan—because flavor fireworks don’t need actual lamb to bring elegance to the table.
Tender plant-based roast sears golden, juicy, and hearty enough to impress even the meat-lovers at your dinner party.
Fresh mint and parsley swirl into chimichurri, bold and zesty like your favorite cocktail but greener.
Garlic and vinegar punch up the sauce, turning every bite into a symphony of sass.
Darling, this dish delivers drama, depth, and glamour—without the guilt.
Roasted Lamb with Mint Chimichurri Recipe
A vegan “lamb” roast paired with bright, herby mint chimichurri—flavorful, bold, and cruelty-free.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Rub vegan roast with olive oil, garlic powder, paprika, salt, and pepper.
- Place in roasting pan and bake 45–50 minutes, until golden.
- Meanwhile, combine mint, parsley, garlic, vinegar, lemon zest, chili flakes, salt, and olive oil in food processor.
- Pulse until slightly chunky sauce forms.
- Remove roast from oven; rest 5 minutes before slicing.
- Spoon chimichurri generously over roast.
- Garnish with fresh herbs.
- Serve with roasted veggies or potatoes.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 22g
Vitamins and Minerals (per serving)
- Vitamin C: 20%
- Calcium: 8%
- Iron: 15%
- Potassium: 14%
- Magnesium: 9%
Additional Notes/Tips
- Use seitan for a meatier bite and higher protein.
- Double the chimichurri—it tastes amazing on roasted vegetables.
- Add extra chili flakes if you like it fiery.
- Leftovers make incredible sandwiches.
