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Roasted Lamb with Mint Chimichurri Recipe

A vegan “lamb” roast paired with bright, herby mint chimichurri—flavorful, bold, and cruelty-free.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • For the Roast
  • Vegan lamb roast store-bought or seitan: 2 lbs
  • Olive oil: 3 tbsp
  • Garlic powder: 1 tsp
  • Smoked paprika: 1 tsp
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp
  • For the Mint Chimichurri
  • Fresh mint leaves: 1/2 cup
  • Fresh parsley: 1/2 cup
  • Garlic: 3 cloves minced
  • Red wine vinegar: 3 tbsp
  • Olive oil: 1/3 cup
  • Lemon zest: 1 tsp
  • Salt: 1/2 tsp
  • Red chili flakes: 1/4 tsp

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Rub vegan roast with olive oil, garlic powder, paprika, salt, and pepper.
  3. Place in roasting pan and bake 45–50 minutes, until golden.
  4. Meanwhile, combine mint, parsley, garlic, vinegar, lemon zest, chili flakes, salt, and olive oil in food processor.
  5. Pulse until slightly chunky sauce forms.
  6. Remove roast from oven; rest 5 minutes before slicing.
  7. Spoon chimichurri generously over roast.
  8. Garnish with fresh herbs.
  9. 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.