Roast Lamb with Parsley

Roast lamb with parsley © kvalifood.com

Roast lamb with parsley is a mild, aromatic oven roast. The parsley is pressed into deep cuts all around the meat, and the flavor spreads through the long roasting time. A simple pan gravy is made from the drippings. Serve with boiled new potatoes and cucumber salad.

Ingredients

Directions

Preparation

Preheat the oven to 480°F (250°C). Make deep holes all around the meat with a sharp knife, especially along the bone. Pack finely chopped parsley and optional crushed garlic firmly into each hole. Rub the roast with salt and pepper. Score the fat in a crosshatch pattern if desired.

Roasting

Place the leg fat side up on a rack over the roasting pan. Roast on the lowest rack at 480°F (250°C) for about 15 minutes. Pour in boiling stock or water. Reduce heat to 300°F (150°C) and turn the roast. Continue roasting: leg 1 1/4–1 1/2 hours, back and shoulder 1–1 1/4 hours. Turn off the oven and let the roast rest for 15 minutes with the oven door slightly open.

Gravy

Pour the drippings from the roasting pan into a saucepan and skim off the fat. Shake flour with a little cold water and whisk the slurry into the boiling drippings. Simmer the gravy for 5 minutes and adjust seasoning. Add a drop of browning if desired.

Serving

Carve the leg along the bone, or remove the loin from the bone and slice it thinly. Serve with boiled new potatoes and cucumber salad or apple sauce with mint.

Notes

• Press the parsley deep into the cuts — parsley left near the surface will burn before the meat is done
• Use a meat thermometer: 145°F (62-65°C) = pink, 160°F (70-72°C) = well done
• Lamb shoulder can be pot-roasted on the stovetop instead: 1–1 1/4 hours covered
• Both cucumber salad and apple sauce with mint cut nicely through the fattiness of lamb
• The resting time matters — lamb holds heat well and the juices redistribute

• Classic-Danish-Recipes
• Danish
• Meat