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Roasted Rosemary Lamb

southern.chef's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 827 Calories from Fat 512

% Daily Value*

Total Fat 57 g87.5%

Saturated Fat 22.4 g111.9%

Trans Fat 0 g

Cholesterol 246.9 mg82.3%

Sodium 264.2 mg11%

Total Carbohydrates 2 g0.8%

Dietary Fiber 0.73 g2.9%

Sugars 0.4 g

Protein 69 g137.7%

Vitamin A 5.4% Vitamin C 6.9%

Calcium 5.2% Iron 38.2%

*Based on a 2000 Calorie diet

Roasted Rosemary Lamb Recipe