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Parsley-Stuffed Roast Lamb

Yield 8 servings (serving size: 4 ounces lamb and stuffing)

Ingredients

  • 1 1/2 cups chopped fresh parsley
  • 1/2 cup dried currants
  • 1/4 cup pine nuts, toasted
  • 1 teaspoon anchovy paste
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 1/4 pounds boned leg of lamb

Nutrition Information

  • calories 221
  • caloriesfromfat 39 %
  • fat 9.6 g
  • satfat 2.8 g
  • monofat 3.9 g
  • polyfat 1.5 g
  • protein 26.2 g
  • carbohydrate 7.9 g
  • fiber 0.8 g
  • cholesterol 76 mg
  • iron 3.3 mg
  • sodium 300 mg
  • calcium 34 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients; add 1/4 teaspoon salt and 1/4 teaspoon pepper.

  3. Unroll roast; trim fat. Spread parsley mixture into folds of roast. Reroll roast; secure at 1-inch intervals with heavy string. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 400° for 55 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let roast stand 10 minutes before slicing.