Inside-Out Lamb Persillade
Updated Oct. 8, 2024
- Total Time
- 1½ hours
- Cook Time
- 35 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butterflied leg of lamb, 3 to 4 pounds
- 2 to 3tablespoons olive oil
- 4cups parsley leaves
- 1tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
- 3 to 4cloves garlic
- 1teaspoon lemon zest
- Salt
- freshly ground black pepper
- Lemon wedges for serving
Nutritional analysis per serving (10 servings)
375 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 30 grams protein; 439 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Transfer the lamb to a cutting board and let it rest for a few minutes; slice, and serve with fresh lemon wedges.
Private Notes
Comments
That's a shame. I have always found delicious and tender boneless leg of lamb at Costco over the years at reasonable prices. I cooked mine outdoors on the grill and it was spectacular. I let it rest a good twenty minutes before slicing, that gives the meat a chance to relax and retain all those delicious juices. Hope you will give it another try.
This lamb is always delicious and easy to prepare for a dinner party because you can do everything ahead. I stuff the lamb with the persillade and I find securing it with kitchen twine helps hold all of the rub inside. I let it sit to room temp before roasting. I take the roast out of the oven when internal temp reaches 100 and let it sit--I found that cooking it to a higher temp yields gray meat versus a pink & juicy roast. Temp continues to rise while it sits and juices release.
My take on this has changed over the years; I now add anchovies and mushrooms for umami, and vacuum seal it for a day in the refrigerator. Then it goes into a 132 deg F water bath with an immersion circulator and cooks sous vide for 8 hrs. Out of the bag and into a 500 deg oven for 10 min finishes it nicely.
11 yo son said, "this is keeper!" Bought this around Easter, but made it later in the week and wow! We love lamb. This leg was juicy and tender!
I made this exactly as written for Good Friday and it turned out beautifully. Initially, I was surprised that cooking temperature was so high at 425 degrees, but somehow it works, and the roast was not overdone or tough. I paired this delicious lamb roast with the Taverna Salad by Lidey Heuck.
Excellent!! Even my hubby who claims not to like lamb loves this.
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