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Parslied Leg Of Lamb

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  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
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

Main Dish

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