Parslied Leg Of Lamb
|Chopped fresh parsley||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Grated orange rind||2 Teaspoon|
|Unsweetened orange juice||4 1⁄10 Cup (65.6 tbs) (4 Cup Plus 2 Tablespoons)|
|Chopped hazelnuts||1 Tablespoon|
|Lean boneless lamb leg||3 1⁄2 Pound (1 Leg)|
|Vegetable cooking spray||1|
Combine first 6 ingredients in container of an electric blender or food processor; cover and process until mixture forms a paste.
Trim fat from lamb, and place lamb in a shallow dish.
Rub parsley mixture over lamb.
Cover and marinate in refrigerator 8 hours.
Place lamb on a rack in a roasting pan coated with cooking spray.
Insert meat thermometer into thickest part of roast, if desired.
Bake, uncovered, at 325° for 1 hour and 45 minutes or until meat thermometer registers 140° (rare) to 160° (medium).
Transfer lamb to a serving platter.
Let stand 15 minutes.
If desired, garnish with orange slices and parsley sprigs.