Reviewed: Dec. 26, 2010

This was amazing and simply easy to make! For those who are not cooks, you need to cut your potatoes about the size of your carrots for even cooking. Also, GENEROUSLY add salt and coarse pepper - for my 3lb lamb, I used about 5 TBLS of rock salt (rock salt is better for meat rubs, I think). As far as coooking time, after the first 30 minutes at 400 degrees, cook lamb at 350 degrees for about 10-15 minutes per pound. Use 10 minutes as your gauge for medium rare in the middle. For those who like medium, they can eat the ends. If you want ends wells done and the middle medium, then use the 15 minutes per pound rule. ENJOY!

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Reviewer:

Sammi M

Reviewed: Apr. 5, 2010

Very easy and tasty!!! Like the one pan idea and roasted potatos were memories of a dish my mom used to make. Garlic cloves in and coated with SnP and mustard and let sit in fridge overnight. More mustard and 1/2 hour at 400 and 1.5 hrs at 3.75 - perfect!!!

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9 users found this review helpful

Reviewer:

sracampo

Reviewed: Apr. 14, 2009

I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves. I cut them in half and inserted them all over. But I am pretty sure next time I'm going to do the full 30. It is not too many! I left off the mustard but instead made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices (hefe) at the bottom. I wish I would have added more veggies to my pan.

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16 users found this review helpful

Reviewer:

Diyeana

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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

Reviewed: Dec. 1, 2008

I will certainly make this again. My husband and I both loved the garlic in the lamb and the mustard was very mild and pleasant. However - it needed a ton of salt rubbed in at the beginning - and I tend to steer away from tons of salt. Nonetheless, it is necessary for the future roasts. Other than that, cooking time and temperatures were fine.

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Reviewer:

Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

Reviewed: Nov. 16, 2008

I can't believe this recipe has not been rated. I was very pleased, as was my family. I was able to even fool a friend who does not like lamb, he was very impressed and has changed his mind about lamb. Do not make if you have a HOT date. Garlic is plenty!

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10 users found this review helpful