Roasted Rosemary Lamb Recipe
Ingredients
| 1 (6- to 6 1/2-pound) leg of lamb | ||
| Minced parsley | 1/2 Cup (16 tbs) | |
| 2 tablespoons minced fresh rosemary or 1/4 cup dried whole rosemary | ||
| Vegetable oil | 1/4 Cup (16 tbs), divided | |
| Garlic | 4 Clove (5gm), finely chopped | |
| Cardamom | 1/2 Teaspoon | |
| 1 cup Chablis or other dry white wine | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
