Roasted Rosemary 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


  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.

Yield: 6 to 8 servings

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