Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes

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

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

Serves: 6-8

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