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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 14 |
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Ingredients:
1 cup chopped fresh parsley |
1/2 cup chopped green onions |
2 teaspoons grated orange rind |
1/4 cup plus 2 tablespoons unsweetened orange juice |
1 tablespoon chopped hazelnuts |
1/2 teaspoon pepper |
1 (3 1/2-pound) lean boneless leg of lamb |
vegetable cooking spray |
fresh orange slices (optional) |
fresh parsley sprigs (optional) |
Directions:
1. Combine first 6 ingredients in container of an electric blender or food processor; cover and 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. 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.
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