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Inside-Out Lamb Persillade

5.0(577)

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.

by Mark Bittman·published 2010-06-09

Open original recipe

Dinner, Main Course

Servings

(8–10)

Total time

1h 30m

Calories / serving

375 kcal

Ingredients (9)

serves

Butterflied leg of lamb, 3 to 4 pounds
2 to 3 tablespoons olive oilolive-oil
4 cups parsley leavesparsley
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemaryrosemary
3 to 4 cloves garlicgarlic
1 teaspoon lemon zestlemon
Saltsalt
freshly ground black pepperpepper
Lemon wedges for servinglemon

Instructions (4 steps)

01Heat 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.
02Sprinkle 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.
03Put 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.