Parsley-Stuffed Roast Lamb

Yield: 8 servings (serving size: 4 ounces lamb and stuffing)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 39%
  • Fat: 9.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 26.2g
  • Carbohydrate: 7.9g
  • Fiber: 0.8g
  • Cholesterol: 76mg
  • Iron: 3.3mg
  • Sodium: 300mg
  • Calcium: 34mg


  • 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


  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.
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