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
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1437
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