Parsley-Stuffed Roast Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups chopped fresh parsley |
1/2 cup dried currants |
1/4 cup pine nuts, toasted |
1 teaspoon anchovy paste |
2 garlic cloves, minced |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
2 1/4 pounds boned leg of lamb |
Directions:
1. Preheat oven to 400°.
2. Combine first 5 ingredients; add 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Unroll roast; trim fat. Spread parsley mixture into folds of roast. Reroll roast; secure at 1-inch intervals with heavy string. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 400° for 55 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let roast stand 10 minutes before slicing.
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