INSIDE-OUT LAMB PERSILLADE
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don't they're capable of doing it for you quickly. Toss on the persillade and fold one half of the meat on top of the other. Then roast it. The persillade stays put and flavors the meat beautifully. You won't serve a prestigious cut, but you'll serve a meaty, great-tasting one.
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Trim excess fat from lamb. In a food processor, make persillade by puréeing olive oil, parsley, rosemary, garlic, lemon zest and some salt and pepper.
- Sprinkle lamb with salt and pepper on both sides, then turn so the side that had been on the bone, the one with the more irregular surface, is facing up, with the wider end facing you. Smear the surface of lamb with most of persillade mixture, then fold it in half (there will be a kind of natural hinge, as you'll see) with persillade on the inside. Smear the remaining persillade on outside of the lamb and sprinkle with salt and pepper.
- Put lamb in a roasting pan and cook for about 35 to 40 minutes for rare meat, or until an instant thermometer inserted into the thickest part of the meat reads 130 degrees, or, for medium rare, 135 degrees.
- Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 438 milligrams, Sugar 0 grams
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Muhammad Mobeen
[email protected]This lamb persillade was delicious! The lamb was tender and juicy, and the sauce was rich and flavorful. I would definitely recommend this recipe.
Hsnyn Here
[email protected]I loved this lamb persillade! The lamb was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Md Joni
[email protected]This lamb persillade was a bit too spicy for me. I would recommend using less chili powder next time.
jidan jidan
[email protected]I'm not sure what went wrong, but my lamb persillade didn't turn out very well. The lamb was tough and the sauce was bland. I think I might have overcooked the lamb.
SM Radebe
[email protected]This lamb persillade is one of my favorite dishes. I love the way the lamb and the sauce complement each other. I always make this dish when I have company over.
Sameer Bista
[email protected]I'm a vegetarian, but I love the smell of this dish. My husband made it for dinner last night and the whole house smelled amazing. I can't wait to try it someday when I'm no longer a vegetarian.
Ixzyjr Grim
[email protected]This lamb persillade was a bit too expensive for me. I would recommend using a cheaper cut of lamb, such as a shoulder of lamb, which is more affordable.
Malik Mushtaq Ahmed
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the sauce is flavorful and rich. I love serving this dish with roasted vegetables and mashed potatoes.
Judge Ali
[email protected]This recipe was a bit too complicated for me. I ended up overcooking the lamb and the sauce was too salty. I would recommend simplifying the recipe or using a different recipe altogether.
daniel wanyoike
[email protected]The lamb was a bit dry, but the sauce was delicious. I would recommend using a different cut of lamb, such as a leg of lamb, which is more tender.
Ram Krishna Gharti
[email protected]This lamb persillade was easy to make and turned out great. The lamb was cooked evenly and the sauce was delicious. I would definitely recommend this recipe to anyone looking for a simple but impressive dish.
anuja tamang
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the lamb and the sauce. I will definitely be making this again for special occasions.
kloe
[email protected]This dish was a bit time-consuming to make, but it was worth it. The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone who loves lamb.
Nate Williamson
[email protected]I'm not a huge fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful. I loved the crispy skin and the garlicky parsley sauce.
ismail kabanle
[email protected]This lamb persillade was a hit with my family! The meat was cooked perfectly and the flavors were amazing. I will definitely be making this again.