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1
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Cut small slits in lamb leg and insert garlic slivers. Brush with olive oil, then rub with seasoning mixture. Place meat on rack in roasting pan. Insert meat thermometer into thickest portion of the leg. Roast uncovered at 325° for 1 1/2 to 2 hours, or until thermometer registers 150° for medium. Remove meat from pan. Cover to keep warm while preparing sauce.
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2
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Add wine to pan juices, stirring to scrape browned meat bits. Transfer juice to saucepan, gently boil uncovered for 5 minutes or until slightly thickened. Skim off fat. Combine cheese and parsley, sprinkle over leg of lamb. Serve sauce with meat.
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