Serves: 12
Total Calories: 101

1 leg of lamb (3 pounds)
3/4 cup butter
1 tablespoon chopped green onion
1 tablespoon chopped parsley
3 cloves garlic, crushed
salt and pepper

Remove the skin from the leg of lamb and bone being careful not to tear the meat.

Mix softened butter, onion, parsley and garlic and salt and pepper with a fork. Reserve 1 1/2 tablespoons of the mixture and roll the rest into a piece of aluminum foil and freeze to make it firm. Remove the aluminum foil and put the roll of butter mixture in hole made by removal of leg bone. Sew shut and tie to make a firm roast. Spread the rest of the butter mixture on top of the leg of lamb and place in a hot oven (400 degrees). Brown and turn until brown on all sides.

When done (approximately 1 hour) turn oven off and let rest for a few minutes.

Cut in thin slices and arrange on a serving platter. Put roasting pan on the stove with 2–3 tablespoons of hot water and stir to loosen the meat drippings. Serve this sauce to accompany the meat.

Nutritional Facts:

Serves: 12
Total Calories: 101
Calories from Fat: 100

More Recipes from the A Taste of Brazil Cookbook:
Lamb on a Spit Gaucho Style (Carneiro à gaúcha)
Brazilian Roast Leg of Lamb (Pernil de carneiro)
Grilled Lamb Steak with Garlic (Costela de carneiro)
Leg of Lamb with Garlic Butter (Pernil de carneiro com alho)