|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.