Roast Lamb Loin Persillade
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Plus 2 tablespoons packed fresh parsley leaves; chopped, (wash and dry before chopping) |
| 3 | tb | Extra-virgin olive oil |
| 2 | Garlic cloves; minces, plus 1 teaspoon chopped garlic | |
| 1/2 | ts | Finely grated fresh lemon zest |
| 1/4 | ts | Salt |
| 1 | Boneless lamb loin; (one side only; about 1 1/2 pounds), rolled and tied by butcher | |
| 1/2 | ts | Fresh lemon juice |
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