Reviewed: May 27, 2009

I agree with another reviewer that cooking times "are never exact" as the meat and your own oven can vary by many minutes; always use a meat thermometer and cook lamb to 13-135 letting rest about 15 minutes out of the oven. Lamb shhoud be "crusty" on the outside and slightly pink in the middle. I thought this was a great basic recipe. I do like to roast lamb on a rack, over a pan which adds a "convection effect" on a standard oven. Even using true convestion, this meathod has turned out best for me. Again, nice recipe.

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Reviewed: Apr. 11, 2009

Perfection! I have to comment on those who took the cook time so literally...the recipe comment says it requires "patience"...thus when it tells you what the internal temp. should be, then you simply must use a meat thermometer...experienced cooks know this. I use a meat thermometer for every kind or cut of meat I cook. I recommend a meat thermometer in every kitchen!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Sep. 6, 2008

This is a great recipe! This is a very different flavor from what you would expect from in a lamb dish. I spice it up a bit with hot salsa in place of the tomato sauce, or by adding jalapeno pepers, and it is unbelievable.

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Aneta

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Reviewed: Feb. 10, 2008

So easy and soooo tasty. I added some potatoes and sweet potato into the pan along with some water and extra tomato sauce an hour before the lamb was ready. This allowed the sauce to soak into the potatoes and tasted wonderful.

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cj

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Reviewed: Jan. 1, 2008

I cooked this leg of lamb exactly as the preparations directions described, even though I question a baking time of 45 minutes @ 375 and then another 15 minutes. The leg of lamb was raw and it ruined our New Years Day dinner. I was very disappointed as was my family. You need to be a little more specific for baking time

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chase

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Reviewed: Sep. 22, 2007

I found this extremely easy to make and very tasty. Absolutely delicious!!!!!!

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What the Jock is Cooking

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Palm Springs, California, USA

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Reviewed: Jan. 26, 2007

very easy. but lacked flavor. i think it would be better done on a bbq grill.

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mingo1968

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 22, 2004

This really is a special dish. It made my apartment smell so good, and I had my mother-in-law asking for the recipe.... that's how cooking should be!

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Mar. 13, 2004

Very good, first time to eat lamb, was a little nervous but it turned out very good. I cooked it longer than the recipe suggests (2lb. roast in a crook pot for 4 hours).

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DEANSCOTT

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Reviewed: Jan. 25, 2004

This lamb does not cook in 1 hour. It takes about 2 1/2 hours to cook.

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jack0711

Home Town: Warrenville, Illinois, USA

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Reviewed: Aug. 18, 2003

Easy and turned out fabulous! Family enjoyed. Added small red potatos to roasting pan. Will repeat again and again.

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SURFWENCH

Cooking Level: Expert

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Reviewed: Jul. 13, 2003

very good and extremly easy!

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KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Apr. 21, 2003

I'm giving this 5 stars on ease! The flavor is also very good. I doubled the garlic, used finely crush dried rosemary and sprinkled with some garlic salt after pouring on the tomato sauce. I suggest you keep a thermometer in the meat and keep an eye on it. Everyone's oven is a little different. 4 hours would have been way past well done for my roast. This is a fabulous roast for Sunday supper! I'll do it again and again..rave reviews from the family. Garlic, Italian herbs, cayenne, salt and olive oil on baby red potatoes is a great compliment..put into oven last hour of lamb roast. EASY and elegant

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