Roast Lamb Loin Persillade

1. 1

   In a blender puree 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped.

2. 2

   Sauce may be make 1 day ahead and chilled, covered.

3. 3

   Preheat oven to 425F.

4. 4

   Untie and unroll lamb.

5. 5

   Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic.

6. 6

   Reroll lamb and retie with kitchen string.

7. 7

   Season outside of lamb with salt and pepper.

8. 8

   Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125F.

9. 9

   for medium-rare or 130F.

10. 10

    for medium.

11. 11

    Transfer lamb to a cutting board and let stand 10 minutes.

12. 12

    In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice.

13. 13

    Slice lamb about 1/2 inch thick.

14. 14

    Divide sauce between 2 plates and top with lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.