Parslied Leg Of Lamb Recipe
Ingredients
| Parsley | 1 Cup (16 tbs), chopped | |
| 1/2 cup chopped green onions | ||
| Orange rind | 2 Teaspoon, grated | |
| 4 cup plus 2 tablespoons unsweetened/ orange juice | ||
| Hazelnuts | 1 Tablespoon, chopped | |
| Pepper | 1/2 Teaspoon | |
| 1 (3 1/2-pound) lean boneless leg of lamb | ||
| Vegetable cooking spray | ||
Directions
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.
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.
Chef
