ROASTED LAMB ROSEMARY

        1(6- to 6½-pound) leg of lamb
        ½ cup minced fresh parsley
        2 tablespoons minced fresh rosemary or ¼ cup dried whole rosemary
        ¼ cup vegetable oil, divided
        3 to 5 cloves garlic, finely chopped
        ½ teaspoon ground cardamom
        Salt and pepper to taste
        1-1/4 cup Chablis or other dry white wine

Make several deep slits on outside of lamb and set aside. 

Combine parsley, rosemary, with 1 tablespoon oil, garlic, 

and cardamom. 

Stuff slits with this herb mixture. 

Brush outside of lamb with one tablespoon of the oil, 

and sprinkle with salt and freshly ground pepper. 
        

Place lamb in a roasting pan and bake at 450  for 

5 to 10 minutes. Combine remaining 2 tablespoons 

oil and wine. Reduce heat to 325 ; bake lamb for 2½ 

hours or until meat thermometer reaches 160 , basting 

occasionally with wine mixture. Let stand a few minutes 

before carving. Yield: 6 to 8 servings.