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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
1 cup chopped fresh parsley |
1/2 cup chopped green onions (about 2 onions) |
2 teaspoons grated orange rind |
1/3 cup orange juice |
1 tablespoon chopped hazelnuts or pecans |
1/2 teaspoon pepper |
1 (3 1/2-pound) lean, boneless leg of lamb |
cooking spray |
Directions:
1. Combine first 6 ingredients in a blender or food processor; process until mixture forms a paste.
2. Trim fat from lamb, and place lamb in a shallow dish. Rub parsley mixture over lamb. Cover and marinate in refrigerator 8 hours.
3. Preheat oven to 325°.
4. Place lamb on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of lamb, if desired. Bake, uncovered, at 325° for 1 hour and 45 minutes or until meat thermometer registers 145° (medium-rare) or desired degree of doneness.
5. Transfer lamb to a serving platter. Let stand 15 minutes before serving.
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