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.
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 438 milligrams, Sugar 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dexter Payumo
[email protected]I've made this dish several times now and it's always a favorite. The lamb is always cooked perfectly and the sauce is delicious. I highly recommend this recipe.
Md babo Sekder
[email protected]This was a great recipe! The lamb was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to others.
ebi apreala
[email protected]I found this dish to be a bit bland. The lamb was not very flavorful and the sauce was not very exciting.
Faizan Saleem
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. The lamb was tender and the sauce was flavorful.
Mark Blemie
[email protected]I've made this dish several times now and it's always a favorite. The lamb is always cooked perfectly and the sauce is delicious. I highly recommend this recipe.
Mary Obeng
[email protected]This was a great recipe! The lamb was cooked perfectly and the sauce was delicious. I would definitely recommend this recipe to others.
Tshering Dorji
[email protected]I found this dish to be a bit bland. The lamb was not very flavorful and the sauce was not very exciting.
Raja abaid
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. The lamb was tender and the sauce was flavorful.
Ahmad Albondogji
[email protected]I've made this dish several times now and it's always a favorite. The lamb is always cooked perfectly and the sauce is delicious. I highly recommend this recipe.
MORTAA GRANN
[email protected]This was a great recipe! The lamb was tender and juicy, and the persillade sauce was flavorful and aromatic. I would definitely recommend this recipe to others.
Ossai Nwaka
[email protected]I made this dish last night and it was delicious! The lamb was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Koko Janan
[email protected]This lamb dish was a hit with my family! The meat was tender and flavorful, and the persillade sauce was the perfect complement. I will definitely be making this again.