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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Parsley-Stuffed Roasted Lamb

Source: dLife

Leg of lamb combined with a flavorful parsley, currant, pine nut, and anchovy stuffing.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	269.9

Total Carbs	6.2 g

Dietary Fiber	0.7 g

Sugars	4.9 g

Total Fat	17.0 g

Saturated Fat	7.2 g

Unsaturated Fat	1.4 g

Potassium	348.5 mg

Protein	21.9 g

Sodium	218.7 mg

Dietary Exchanges 17.0 Fat, 0.2 Vegetables, 0.3 Fruits, 3.1 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup chopped parsley 0.5
0 1/2 cup dried currants 2.0
2 oz pine nuts 1.0
1 tsp anchovy paste 2.0
2 each medium garlic cloves 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 2.25
2 1/4 lb Lamb, leg, whole, raw, choice, 1/8" trim

Directions

Preheat oven to 400 degrees F.
Mix parsley, currants, pine nuts, anchovy paste, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
Unroll roast and cut off any extra fat. Spoon parsley mixture onto roast and re-roll. Tie heavy-duty string around the roast to secure. Season surface of roast with remaining salt and pepper.
Move roast to a broiler pan and bake 55 minutes or until a meat thermometer reads at least 160 degrees F. Let roast rest 10 minutes before slicing.