Recipe For Cooking Roasted Rosemary Lamb

Toaster Oven Roasting :: Other Roasted Main Dishes

Roasted Rosemary Lamb

1 (6 to 6 1/2 lb.) leg of lamb
1/2 C. minced fresh parsley
2 Tbsp. minced fresh rosemary or 1/4 C. dried whole rosemary
1/4 C. canola oil, divided
4 cloves garlic, finely chopped
1/2 tea. ground cardamom
Salt and pepper to taste
1 C. Chablis or other dry white wine

Make several deep slits on outside of lamb. Set aside.

Combine parsley, rosemary, 1 Tbsp. oil, garlic and cardamom. Stuff slits with herb mixture. Brush outside of lamb with 1 Tbsp. 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 min.

Combine remaining 2 Tbsp. oil and wine. Set aside.

Reduce oven temperature to 325 degrees F. Bake lamb for 2 1/2 hr. or meat thermometer reaches 160 degrees F. Baste occasionally with wine mixture. Let stand 10 min. before carving.

Makes approximately 6 to 8 servings.