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Rosemary Roasted Lamb
1 (6 to 6 1/2 pound) leg of lamb
1/2 cup minced fresh parsley
2 tablespoons minced fresh rosemary or 1/4 cup dried whole rosemary
1/4 cup vegetable oil, divided
4 cloves garlic, finely chopped
1/2 teaspoon ground cardamom
Salt and pepper to taste
1 cup Chablis or other dry white wine
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 1 tablespoon of
oil and sprinkle with salt and pepper. Place lamb on roasting rack
in a roasting pan. Bake at 450 degrees F for 5 to 10 minutes.
Combine remaining 2 tablespoons oil and wine. Set aside.
Reduce oven temperature to 325 degrees F. Bake lamb for 2 1/2 hours
or meat thermometer reaches 160 degrees F. Baste occasionally with
wine mixture. Let stand 10 minutes before carving.
Yields 6 to 8 servings.
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