Easy Leg of Lamb Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 6, 2013
thank you hkwilkins1!! this was a very very easy recipe and produced a succulent and very flavorful leg of lamb. i used a boneless leg of lamb from costco and it was excellent. i pretty much followed the instructions to a t and was rewarded well for my efforts. i made a sauce to go with consisting of orange marmalade, hot pepper flakes, fresh mint, and red wine vinegar (a recipe that accompanied one of chef johns grilled lamb chop recipes) and it was excellent as everything from him is. i love lamb but i remember my mom's (sorry mom!) well done, kinda dried out lamb, with that green jelly, from easters past. not any more!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Seattle, Washington, USA

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Photo by Kim's Cooking Now!
Reviewed: Aug. 4, 2013
Very juicy leg of lamb! My leg was 4.75 lbs. and it took exactly 2-1/2 hours at 325 to reach 130. Perfect! I did rub the leg with a bit of EVOO and vinegar before adding the garlic (I used fresh - inside and out) and rosemary. I threw some potatoes in during the last hour of cooking, and when I took the roast out to rest, cranked up the oven to 425 to crisp up the potatoes a bit. So delicious! This made a really nice Sunday night dinner.
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Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA
Reviewed: Jan. 20, 2014
Very good and easy recipe. Followed directions to a T and my 4-1/2 roast came out perfect.
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Reviewed: Apr. 27, 2014
Couldn't be easier, except getting the rosemary threaded through the netting, but I don't have much patience :) I just laid it on a bed of rosemary sprigs and placed more on top. Came out perfectly! Thank you!
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Cooking Level: Expert

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Reviewed: May 19, 2014
JMO, however, while this treatment produces a nicely moist and flavorful piece of lamb, I felt it fell short of the special extra touch which justifies a five star rating. The only thing I did differently was to layer the dish with thinly sliced potato & Vidalia onion, a middle layer of thinly sliced tomato and then another of potato & onion (each layer about 3/4" deep), each treated with some freshly mashed rosemary in EVOO, before placing the lamb on top. Then, like another reviewer, I roasted the veggies at 450 for about 15 minutes while the meat rested. Been preparing lamb this way for several years w/o the rosemary sprigs; this touch is a definite improvement - thanks hkwilkins1. One tip: use large garlic cloves, trimmed into multiple smaller, chisel-tipped spears roughly the size of small cloves to ease insertion and promote flavor transmission.
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Cooking Level: Intermediate

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Reviewed: Apr. 22, 2014
Family loved this for Easter. I couldn't find a big roast so used two less than 3lbs each. Reached 130 in just about 2 hours at 325. Keeping garlic cloves whole made it interesting to get the larger ones in, so I cut some of them lenghtwise. Made a jucy roast and scented the whole house as well.
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