|Finely chopped parsley||1 1⁄2 Cup (24 tbs)|
|Strained cooking liquid||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
Boil the chopped parsley in the milk for 1 minute.
Melt the butter, add the flour, and cook together for 2 minutes.
Gradually add the boiling parsley milk and the hot cooking liquid as you stir, taking care not to cause lumps.
Season and cook for 10 minutes.
Pour over the leg of lamb and serve.
Serving size: Complete recipe
Calories 639 Calories from Fat 394
% Daily Value*
Total Fat 45 g68.7%
Saturated Fat 27.5 g137.3%
Trans Fat 0 g
Cholesterol 119.4 mg39.8%
Sodium 517.8 mg21.6%
Total Carbohydrates 49 g16.4%
Dietary Fiber 2.7 g10.9%
Sugars 12.4 g
Protein 14 g27.4%
Vitamin A 102.9% Vitamin C 99.8%
Calcium 33.5% Iron 27.5%
*Based on a 2000 Calorie diet