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)
How to Make It
Combine first 6 ingredients in container of an electric blender or food processor; cover and 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.
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
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