Roasted Rosemary Lamb

Yield: 6 to 8 servings

Ingredients

• 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

Instructions

1. Make several deep slits on outside of lamb. Set aside.
2. 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.
3. Place lamb on roasting rack in a roasting pan.
4. Bake at 450 degrees F for 5 to 10 minutes.
5. Combine remaining 2 tablespoons oil and wine. Set aside.
6. Reduce oven temperature to 325 degrees F.
7. Bake lamb for 2 1/2 hours or meat thermometer reaches 160 degrees F. Baste occasionally with wine mixture.
8. Let stand 10 minutes before carving.