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Categories:Viewed: 59 - Published at: 7 years ago
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
Method
- 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.
