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Inside-Out Lamb Persillade

Inside-Out-Lamb-Persillade

Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly. Toss on the persillade and fold one half of the meat on top of the other. Then roast it. The persillade stays put and flavors the meat beautifully. You won’t serve a prestigious cut, but you’ll serve a meaty, great-tasting one.

Ingredients

  • Butterflied leg of lamb, 3 to 4 pounds
  • 2 to 3tablespoons olive oil
  • 4cups parsley leaves
  • 1tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
  • 3 to 4cloves garlic
  • 1teaspoon lemon zest
  • Salt
  • freshly ground black pepper
  • Lemon wedges for serving
  • Nutritional Information
      • Nutritional analysis per serving (8 servings)

        465 calories; 33 grams fat; 12 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 37 grams protein; 134 milligrams cholesterol; 165 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  1. Heat oven to 425 degrees. Trim excess fat from lamb. In a food processor, make persillade by puréeing olive oil, parsley, rosemary, garlic, lemon zest and some salt and pepper.
  2. Sprinkle lamb with salt and pepper on both sides, then turn so the side that had been on the bone, the one with the more irregular surface, is facing up, with the wider end facing you. Smear the surface of lamb with most of persillade mixture, then fold it in half (there will be a kind of natural hinge, as you’ll see) with persillade on the inside. Smear the remaining persillade on outside of the lamb and sprinkle with salt and pepper.
  3. Put lamb in a roasting pan and cook for about 35 to 40 minutes for rare meat, or until an instant thermometer inserted into the thickest part of the meat reads 130 degrees, or, for medium rare, 135 degrees.
  4. Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.

1 1/2 hours

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