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Parslied Leg of Lamb

Parslied Leg of Lamb

Oxmoor House MARCH 2006

  • Yield: 14 servings (serving size: about 3 ounces)


  • 1 cup chopped fresh parsley
  • 1/2 cup chopped green onions (about 2 onions)
  • 2 teaspoons grated orange rind
  • 1/3 cup orange juice
  • 1 tablespoon chopped hazelnuts or pecans
  • 1/2 teaspoon pepper
  • 1 (3 1/2-pound) lean, boneless leg of lamb
  • Cooking spray


Combine first 6 ingredients in a blender or food processor; 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.

Preheat oven to 325°.

Place lamb on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of lamb, if desired. Bake, uncovered, at 325° for 1 hour and 45 minutes or until meat thermometer registers 145° (medium-rare) or desired degree of doneness.

Transfer lamb to a serving platter. Let stand 15 minutes before serving.

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 0.0%
  • Fat: 6.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21.5g
  • Carbohydrate: 1.4g
  • Fiber: 0.3g
  • Cholesterol: 67mg
  • Iron: 0.0mg
  • Sodium: 53mg
  • Calcium: 0.0mg

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Parslied Leg of Lamb Recipe