Roasted Rosemary Lamb Recipe
Make your palate fall in love with this Roasted Rosemary Lamb recipe. Make this Roasted Rosemary Lamb popular amongst your friends and let them know how good it tastes.
Ingredients
1 (6- to 6 1/2-pound) leg of lamb
1/2 cup minced fresh parsley
2 tablespoons minced fresh rosemary or 1/4 cup dried whole rosemary
1/4 cup vegetable oil, divided
4 cloves garlic, finely chopped
1/2 teaspoon ground cardamom
Salt and pepper to taste
1 cup Chablis or other dry white wine
Directions
Make several deep slits on outside of lamb, set aside.
Combine parsley, rosemary, 1 tablespoon oil, garlic, and cardamom.
Stuff slits with herb mixture.
Brush outside of lamb with one tablespoon of oil, and sprinkle with salt and pepper.
Place lamb in a roasting pan, bake at 450° for 5 to 10 minutes.
Combine remaining 2 tablespoons oil and wine, set aside.
Reduce heat to 325°, bake lamb for 2 1/2 hours or until meat thermometer reaches 160°, basting occasionally with wine mixture.
Let stand 10 minutes before carving.
Combine parsley, rosemary, 1 tablespoon oil, garlic, and cardamom.
Stuff slits with herb mixture.
Brush outside of lamb with one tablespoon of oil, and sprinkle with salt and pepper.
Place lamb in a roasting pan, bake at 450° for 5 to 10 minutes.
Combine remaining 2 tablespoons oil and wine, set aside.
Reduce heat to 325°, bake lamb for 2 1/2 hours or until meat thermometer reaches 160°, basting occasionally with wine mixture.
Let stand 10 minutes before carving.
