Reviewed: Apr. 14, 2009

I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves total. I cut them in half and inserted them all over. This recipe doesn't call for nearly enough (I'm a huge fan.) I didn't realize I was out of dill, so I just made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I started it at 400 degrees for 30 minutes and then turned it down to 350-375 (my oven is not reliable). When I turned the heat down, I added some red potatoes & carrots to the pan. I basted the lamb with a cup of beer (hefe). The temperature & beer are based off the recipe "Dragon's Leg of Lamb with Garlic and Beer" on this site. 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 at the bottom. I wish I would have added more veggies to my pan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2008

This turned out really tasty though wasn't falling off the bone as much as I would have liked. But the whole family liked it just the same and it was quite tender. Thanks for sharing the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Janet Ireland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

This recipe was easy and delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Griebart

Cooking Level: Intermediate

Home Town: Little Falls, Minnesota, USA

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

I MUST give this one 5 stars. This recipe is fantastic. I made it today as an early Valentine's dinner and it was a hit. The only change I made was to press a couple cloves of garlic into the dill/rosemary rub. The dish turned out tender, juicy, and tasty. I served it with seasoned potatoes and corn. Will make again - an easy way to impress dinner guests. Try this one, you definitely won't be disappointed.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

HAPPY2SCRAP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2008

This was delicious! I chose it because it was one of the only recipes that did not need to be marinated for at least 4 hours. Since I work full-time, I only had about 2 1/2 hours until mealtime. My husband and son loved it - the coating was tasty and the pan juice was not burned, but just right and also delicious. I did modify the recipe in 2 ways - I seared it at 450 for about 15 minutes, then turned the temp down to 325 and cooked until 150 internal temp, and I added a little evoo to the rub to make it more spreadable and add a little crisp. The lamb turned out perfect - I saved this recipe in my favorites and will DEFINITELY make it again! :)

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

SpicesRGood

Cooking Level: Intermediate

Home Town: Readington, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2007

Incredibly easy and incredibly delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kiristine

Cooking Level: Expert

Living In: Cambridge, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2007

Excellent. Best lamb recipe I've found. I actually use it on lamb chops as opposed to the whole roast, and fry them in hot oil just to sear the outsides and keep it nice and pink on the inside.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

kerrip

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2006

I prepared the Lamb using the recipe last night. My wife who is from England and they eat lamb all the time has mentioned that this was the best Lamb she has eaten in a very long while. Very easy to prepare. Thank you.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Mrg

Home Town: Rosamond, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2006

My husband loved it but he loves lamb. I didn't like it, but I don't care for lamb

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CDT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2005

This is one of my family's favorites!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

debbie78sally

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2004

Very tasty lamb roast. I had a 4 lb. boneless roast and I had to cook it an hour longer than the recipe stated and I tripled the garlic, but still is an excellent recipe. I served the lamb with garlic mashed poatoes and mint sauce for the lamb. Thanks.

Was this review helpful? [ YES ]
7 users found this review helpful