Inside-Out Lamb Persillade

I invited a friend over for dinner and finally had the opportunity to use that butterflied leg of lamb from Lamb Jam DC. Man oh man, the meat was wonderful. Supermarket lamb tends to taste gamey, probably because it's been sitting out for awhile. But since the meat was freshly butchered and immediately frozen, it came out incredibly fresh.

I made Inside-Out Lamb Persillade, a recipe from esteemed NY Times food critic Mark Bittman. Persillade is a French sauce which you can think of as similar to pesto, but it uses parsley instead of basil.

Despite how elegant the results turned out, the instructions were surprisingly easy.

1. Preheat oven to 425F. To make persillade, use a blender or food processor to puree 2 bunches parsley, 1 tsp dried rosemary, 4 cloves of garlic, salt and pepper to taste, and a drizzle of olive oil (helps blend smoothly, add as needed). 
2. Smear butterflied leg of lamb with most of persillade mixture all over, then fold in half so that there's some in the middle. Smear remaining persillade on outside of lamb. My lamb was about 1.5 lbs and I baked it for 30-35 minutes for medium rare. 

 So much meat, nom.