Very tasty recipe!
1 cup finely chopped fresh flat-leaf parsley
3 shallots, minced
Grated zest of 1 lemon
1 tbsp chopped fresh rosemary
3/4 tsp salt
3/4 tsp coarsely ground black pepper
1 (2 1/4 lb.) untied boneless leg of lamb, trimmed
1. Preheat the oven to 400. Put a rack in a roasting pan.
2. Mix the parsley, shallots, lemon zest, rosemary. 1/2 tsp of the salt, and 1/2 tsp of the pepper. Rub the mixture all over the lamb. Roll up the lamb jelly-roll style and tie with kitchen string at 1-inch intervals. Sprinkle evenly with the remaining salt and pepper.
3. Put the lamb on the rack and roast until an instant read thermometer inserted into the center registers 135 for medium rare, 1 hour and 20 minutes. Transfer the lamb to a cutting board; let stand 10 minutes before carving. Remove the string and cut into 12 slices.
Nutrition per serving (2 slices each):
12 grams fat
117 mg cholesterol
393 MG sodium
3 grams carbohydrate
1 gram fiber
37 grams protein
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