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Parslied Leg of Lamb

Cook time 1 hr, 45 mins
Yield 14 servings

Ingredients

  • 1 cup chopped fresh parsley
  • 1/2 cup chopped green onions
  • 2 teaspoons grated orange rind
  • 1/4 cup plus 2 tablespoons unsweetened orange juice
  • 1 tablespoon chopped hazelnuts
  • 1/2 teaspoon pepper
  • 1 (3 1/2-pound) lean boneless leg of lamb
  • Vegetable cooking spray
  • Fresh orange slices (optional)
  • Fresh parsley sprigs (optional)

Nutrition Information

  • calories 155
  • caloriesfromfat 38 %
  • 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 0.0 g
  • cholesterol 67 mg
  • iron 0.0 mg
  • sodium 53 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in container of an electric blender or food processor; cover and process until mixture forms a paste.

  2. Trim fat from lamb, and place lamb in a shallow dish. Rub parsley mixture over lamb. Cover and marinate in refrigerator 8 hours.

  3. 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.

Light and Luscious