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Roast Herbed Lamb
Ingredients for Roast Herbed Lamb 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 chopped 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 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 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 274 calories 12 grams fat 4 grams saturated fat 117 mg cholesterol 393 mg sodium 3 grams carbohydrates 1 gram fiber 37 grams protein 32 mg calcium
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