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Name: Roast Lamb Loin Persillade
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Salt; 1/2 ts Finely grated fresh lemon; 1/4 c Plus 2 tablespoons packed; 1/2 ts Fresh Lemon Juice; 2 Garlic cloves; minces, plus; 1 Boneless lamb loin; (one; 3 tb Extra-Virgin Olive Oil

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INGREDIENTS

1/4 ts Salt
1/2 ts Finely grated fresh lemon
1/4 c Plus 2 tablespoons packed
1/2 ts Fresh Lemon Juice
2 Garlic cloves; minces, plus
1 Boneless lamb loin; (one
3 tb Extra-Virgin Olive Oil

INSTRUCTIONS

A persillade is a mixture of chopped parsley - persil in French - and garlic that is added to dishes as a flavoring or garnish. In a blender pur?e 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered. Preheat oven to 425F. Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. 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. for medium-rare or 130F. for medium. Transfer lamb to a cutting board and let stand 10 minutes. In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick. Divide sauce between 2 plates and top with lamb. Serves 2 generously. Gourmet January 1997 Posted to recipelu-digest by Sandy on Mar 16, 1998

NOTES

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Roast Lamb Loin Persillade

1/4 ts Salt
1/2 ts Finely grated fresh lemon
1/4 c Plus 2 tablespoons packed
1/2 ts Fresh Lemon Juice
2 Garlic cloves; minces, plus
1 Boneless lamb loin; (one
3 tb Extra-Virgin Olive Oil

A persillade is a mixture of chopped parsley - persil in French - and  garlic that is added to dishes as a flavoring or garnish.    In a blender pur?e 2 tablespoons parsley, oil, 1 teaspoon chopped garlic,  zest, and salt until parsley is finely chopped. Sauce may be make 1 day  ahead and chilled, covered.    Preheat oven to 425F.    Untie and unroll lamb. Season inside of lamb with salt and pepper and  sprinkle with remaining parsley and minced garlic. Reroll lamb and retie  with kitchen string. Season outside of lamb with salt and pepper. 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. for medium-rare or 130F. for  medium. Transfer lamb to a cutting board and let stand 10 minutes.    In a small saucepan heat sauce over moderate heat until hot and just before  serving stir in lemon juice. Slice lamb about 1/2 inch thick.    Divide sauce between 2 plates and top with lamb.    Serves 2 generously.    Gourmet January 1997    Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 1 Servings

Calories: 1437
Calories from Fat: 1437 (100%)

Amt Per Serving		% DV

	Total Fat 162g	216 %
	Saturated Fat 23.3g	116 %
	Monounsaturated Fat 77.8g
	Polyunsanturated Fat 53.5g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 23.6mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.9g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1437

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