Recipe - Roast Lamb Loin Persillade

One fourth cup Plus 2 tablespoons packed
fresh parsley leaves;
chopped, (wash and dry
before chopping)
3 tablespoon Extravirgin olive oil
2 Garlic cloves; minces, plus
1 teaspoon chopped garlic
One half teaspoon Finely grated fresh lemon
zest
One fourth teaspoon Salt
1 Boneless lamb loin; (one
side only; about 1 1/2
pounds), rolled and tied by
butcher
One half teaspoon Fresh lemon juice

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 purée 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 425°F.

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 125°F. for mediumrare or 130°F. 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 One half inch thick.

Divide sauce between 2 plates and top with lamb.

Serves 2 generously.

Gourmet January 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998