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Parsley-Stuffed Roasted Lamb
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 55 minutes
Difficulty: Intermediate

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
2 Fat , 1/2 Vegetables , 1/2 Fruits , 3 1/2 Meat , 1/2 Starch
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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1 1/2 cup  chopped parsley
0 1/2 cup  dried currants
2 oz  pine nuts
1 tsp  anchovy paste
2 each  medium garlic cloves
0 1/2 tsp  salt
0 1/2 tsp  black pepper
2 1/4 lb  Lamb, leg, whole, raw, choice, 1/8" trim
  1. Preheat oven to 400 degrees F.
  2. Mix parsley, currants, pine nuts, anchovy paste, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
  3. 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.
  4. 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.

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