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Parsley-Stuffed Roast Lamb

Source of Recipe

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Parsley-Stuffed Roast Lamb

Cooking Light - July 1999
Not yet rated.
8 servings (serving size: 4 ounces lamb and stuffing)

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

Preparation:
Preheat oven to 400°.

Combine first 5 ingredients; add 1/4 teaspoon salt and 1/4 teaspoon pepper.

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.

1/8 of recipe equals: Calories 221 (Calories from fat 39 %); Fat 9.6 g (Satfat 2.8 g, Monofat 3.9 g, Polyfat 1.5 g); Protein 26.2 g; Carbohydrate 7.9 g; Fiber 0.8 g; Cholesterol 76 mg; Sodium 300 mg