Roasted Rosemary Lamb
|Leg lamb||6 1⁄2 Pound|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Minced fresh rosemary/0.25 cup dried whole rosemary||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs), divided|
|Garlic||4 Clove (20 gm), finely chopped|
|Ground cardamom||1⁄2 Teaspoon|
|Chablis/Other dry white wine||1 Cup (16 tbs)|
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 450Â° for 5 to 10 minutes.
Combine remaining 2 tablespoons oil and wine, set aside.
Reduce heat to 325Â°, bake lamb for 2 1/2 hours or until meat thermometer reaches 160Â°, basting occasionally with wine mixture.
Let stand 10 minutes before carving.