Cooking this Slow Cooker Argentinian-Style Lamb Leg with Chimichurri is like wrapping your home in a blanket of warm, mouthwatering smells. The tender lamb falls apart with the lightest touch, and the bright, herby chimichurri brings every bite to life with its zesty tang and fresh parsley kick.

It’s comfort food with a touch of elegance. This recipe is perfect for lazy days when you want a no-fuss meal that feels special. I love serving it with crunchy green salad and warm bread to scoop up the juices—it’s simple but so satisfying. Make extra chimichurri because you’ll want it on everything!

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Recipe Ingredients

• 125 ml (½ cup) lemon juice
• 125 ml (½ cup) red wine vinegar
• 125 ml (½ cup) light red wine (e.g., pinot noir or grenache)
• 4 garlic cloves, coarsely chopped
• 1 tbsp dried oregano
• 1 tsp chili flakes
• 1 tsp ground cumin
• 1 tsp paprika
• 2 large handfuls of parsley, coarsely chopped
• 4 spring onions (scallions), coarsely chopped
• 4 tomatoes, halved, seeds removed, coarsely grated (discard skins)
• 2 tsp salt
• 2 tsp freshly ground black pepper
• 125 ml (½ cup) extra virgin olive oil
• 2 tsp raw sugar
• 3 red capsicums (bell peppers), stems and seeds removed, coarsely chopped
• 1 x 2.2 kg (5 lb) lamb leg, scored
• 6 fresh or dried bay leaves
• Green salad and crusty bread, to serve

How To Make Slow Cooker Argentinian-style Lamb Leg With Chimichurri

1. Prepare the Chimichurri: Combine the lemon juice, red wine vinegar, red wine, garlic, oregano, chili flakes, cumin, paprika, parsley, spring onions, tomatoes, salt, and pepper in a food processor. Blend until finely chopped.
2. Set Aside the Sauce: Take out a quarter of the chimichurri mixture, stir in the olive oil, and refrigerate it until ready to serve. Mix the raw sugar into the remaining chimichurri.
3. Assemble in the Slow Cooker: Scatter the chopped red capsicums at the bottom of your slow cooker. Place the lamb leg on top, scored side up, and pour the chimichurri over the lamb. Massage the sauce evenly over the surface, ensuring it gets into the scored cuts. Add the bay leaves around the lamb.
4. Cook the Lamb: Cover and cook on low heat for 10 hours, or until the lamb is fork-tender and easily pulls apart.
5. Serve and Garnish: Once the lamb is cooked, transfer it to a serving dish. Serve alongside the reserved bowl of chimichurri for drizzling, a fresh green salad for balance, and crusty bread to mop up the flavorful juices.

Recipe Tips

• Enhance the Chimichurri Flavor: Use freshly squeezed lemon juice and high-quality extra virgin olive oil for the best chimichurri flavor. Fresh parsley also makes a noticeable difference in taste.
• Adjust Spice Level: If you prefer a milder flavor, reduce the chili flakes in the chimichurri. For more heat, add a small chopped fresh chili to the mixture.
• Save Time on Prep: Grate tomatoes directly into the food processor to save time and effort. This method eliminates the need for peeling and chopping them manually.
• Alternative Proteins: If lamb is unavailable, you can substitute with a beef roast or even bone-in chicken thighs. Adjust cooking time accordingly for the cut of meat.
• Meal Prep Friendly: Make the chimichurri sauce up to two days in advance and refrigerate. This allows the flavors to develop while saving you time on cooking day.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Lemon and Cumin Lamb Ribs
• Slow Cooker Lamb Shank Vindaloo
• Slow Cooker Northern Chinese Lamb