Rolet-eh Barreh ba Sabzi ~ Stuffed Lamb with Herbs
Author: 
Recipe type: Lamb
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Ingredients
  • 5lb boneless leg of lamb
  • 2 cup mint, packed
  • 2 cup parsley, packed
  • 1 cup tareh, or chives
  • 5 garlic cloves
  • 3 tbsp olive oil
  • 1 large onion
  • salt & pepper
Instructions
  1. Wash fresh herbs. Remove stems from mint and parsley. Place in a food processor along with garlic cloves and tareh.
  2. Process until the herbs are finely chopped.
  3. Open the leg of lamb. Carefully butterfly the thicker sections in order to create one long rectangular piece. Season generously with salt, and pepper to taste.
  4. Drizzle the top with olive oil, then add chopped herbs. Distribute the herbs evenly on top of the lamb.
  5. Carefully, roll the lamb making sure that the herbs stay inside the meat.
  6. Wrap the meat with kitchen twine making sure that the ends are also secured.
  7. Cut onion is ¼ of inch rounds and place them on a baking sheet. Place the lamb on the onion slices.
  8. Rub with 2 tablespoons of olive oil, then generously season the roast with salt, and pepper to taste.
  9. Roast on 425° for 15 to 20 minutes. Lower the temperature to 350° and continue roasting for 1 hour to 1 hour and 15 minutes. Remove roast when the internal temperature reaches 130° for medium-rare. For rare remove at 125°; for medium remove at 135°. I highly recommend not going over medium.
  10. Cover lamb with foil and allow to rest for 20 minutes before serving.
Recipe by My Persian Kitchen at http://www.mypersiankitchen.com/rolet-eh-barreh-ba-sabzi-stuffed-lamb-with-herbs/