Seasoned Roast Lamb
|Lamb leg||6 Pound|
|Olive oil||1 Tablespoon|
|Dried rosemary||1 Tablespoon, crushed|
|Dry white wine/Vermouth||1⁄2 Cup (8 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs) (Parmesan And Romano)|
Remove excess fat and thin fat covering from surface of meat.
Rub outside of meat with olive oil.
Sprinkle with rosemary, salt, and pepper; rub into meat.
Place meat on rack in shallow roasting pan.
Insert meat thermometer in thickest portion of meat.
Roast, uncovered, in 400° oven for 1 1/2 to 2 hours for medium-rare or till thermometer registers 145°.
Remove meat; cover with foil to keep warm.
Remove excess fat from pan, if necessary.
Add wine to roasting pan, stirring and scraping crusty bits off bottom of pan.
Cook and stir till bubbly.
Continue cooking about 3 minutes or till slightly thickened.
Sprinkle cheese over meat.
Pass pan juices and additional cheese, if desired