Directions:
- Combine first 6 ingredients in container of an electric blender or food processor; cover and process until mixture forms a paste.
- Trim fat from lamb, and place lamb in a shallow dish. Rub parsley mixture over lamb. Cover and marinate in refrigerator 8 hours.
- Place lamb on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of roast, if desired. Bake, uncovered, at 325° for 1 hour and 45 minutes or until meat thermometer registers 140° (rare) to 160° (medium). Transfer lamb to a serving platter. Let stand 15 minutes. If desired, garnish with orange slices and parsley sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.3 Kcal (378 kJ) | ||
| Calories from fat | 61.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 11% | |
|---|---|---|---|
| Cholesterol | 21.38mg | 7% | |
| Sodium | 25.65mg | 1% | |
| Potassium | 131.91mg | 3% | |
| Total Carbs | 1.1g | 0% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1mg | 5% | |
| Calcium | 12.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 201.56 Kcal (844 kJ) | ||
| Calories from fat | 137.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.27g | 11% | |
|---|---|---|---|
| Cholesterol | 47.73mg | 7% | |
| Sodium | 57.27mg | 1% | |
| Potassium | 294.44mg | 3% | |
| Total Carbs | 2.46g | 0% | |
| Sugars | 1.43g | 3% | |
| Dietary Fiber | 0.58g | 1% | |
| Protein | 12.94g | 12% | |
| Vitamin C | 17.1mg | 13% | |
| Iron | 2.2mg | 5% | |
| Calcium | 28.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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