Parsley-Stuffed Roast Lamb

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 400°.

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

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.

July 1999
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