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Roasted Rosemary Lamb

southern.chef's picture
Ingredients
  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)
  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.

Recipe Summary

Cuisine: 
American
Method: 
Roasted
Dish: 
Curry
Servings: 
8

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