Parslied Leg of Lamb

Oxmoor House
14 servings (serving size: about 3 ounces)


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1 cup chopped fresh parsley
1/2 cup chopped green onions (about 2 onions)
2 teaspoons grated orange rind
1/3 cup orange juice
1 tablespoon chopped hazelnuts or pecans
1/2 teaspoon pepper
1 (3 1/2-pound) lean, boneless leg of lamb
Cooking spray


Combine first 6 ingredients in a blender or food processor; 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.

Preheat oven to 325°.

Place lamb on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of lamb, if desired. Bake, uncovered, at 325° for 1 hour and 45 minutes or until meat thermometer registers 145° (medium-rare) or desired degree of doneness.

Transfer lamb to a serving platter. Let stand 15 minutes before serving.

Created date

April 2008

Nutritional Information

Calories 155
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.5 g
Carbohydrate 1.4 g
Fiber 0.3 g
Cholesterol 67 mg
Iron 0.0 mg
Sodium 53 mg
Calcium 0.0 mg