Directions:
- In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
- Preheat oven to 425°F.
- Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
- In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
- Divide sauce between 2 plates and top with lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 645.87 Kcal (2704 kJ) | ||
| Calories from fat | 323.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.91g | 55% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 448.91mg | 19% | |
| Potassium | 589.17mg | 13% | |
| Total Carbs | 1.53g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 71.83g | 144% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 7.3mg | 41% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 171.74 Kcal (719 kJ) | ||
| Calories from fat | 85.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 55% | |
|---|---|---|---|
| Cholesterol | 72.35mg | 91% | |
| Sodium | 119.37mg | 19% | |
| Potassium | 156.66mg | 13% | |
| Total Carbs | 0.41g | 1% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 19.1g | 144% | |
| Vitamin C | 3mg | 19% | |
| Iron | 1.9mg | 41% | |
| Calcium | 17.8mg | 7% | |
* 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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