Seasoned Roast Lamb

Source: America's Favorite Food Associations

A meal for a family to sit and enjoy.

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Serves: 8-10
Prep Time: 20 minutes
Cook Time: 60 minutes

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1 4 to 5 pounds American lamb leg
3 cloves garlic, cut in slivers
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine
2 tablespoon Grated Parmesan cheese
1 tablespoon parsley, snipped

Remove fell and trim fat from lamb. Cut small slits in meat, and insert garlic. Brush with oil, then rub with mixture of rosemary, salt and pepper. Place meat on rack in the roasting pan. Insert meat thermometer into thickest portion of the meat. Roast, uncovered at 325° F for 1½ to 2 hours or until thermometer registers 145 degrees. Remove meat from pan; cover to keep warm while preparing sauce. Add wine to pan juices, stirring to scrape up browned bits. Transfer to saucepan. Gently boil, uncovered, 5 minutes or until slightly thickened. Skim off fat. Combine cheese and parsley; sprinkle over meat. Pass sauce with meat.

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