Reviewed: Apr. 13, 2009

This was my first time cooking lamb. The recipe was easy and it came out perfect.

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Reviewed: Jan. 25, 2009

I don't fix lamb very often & hadn't for awhile. This was very easy and yummy. Infact, I was shocked my son who is a pickey eater asked for seconds. This recipe is a keeper!

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Traci

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Reviewed: Jan. 2, 2009

This was very tasty. The gravy put it over the top. My children don't normally eat lamb, but they loved this. The only change I made was adding Rosemary to the rub!!

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Anne's favorites

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Reviewed: Dec. 27, 2008

We made this for Christmas dinner and it was a big hit. We had a 5 lb. boneless leg of lamb, so we cut it in half, and on one half we followed this recipe almost exactly. On the other half, we used mint instead of thyme, and the flavor was also excellent.

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Justibuster

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Nov. 17, 2008

As written, it's so easy and excellent. I just cooked it a little less because I like my lamb more rare. So good!! Will do this one again! Thanks!

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: May 26, 2008

I gave it four stars because it wasn't very flavorful. Needed something. It was still very good though.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Apr. 7, 2008

Nice recipe, turned out well! First time hubby had lamb, and he thought it was pretty good. The gravy was a little too tangy for most of us, though!

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jewell

Cooking Level: Intermediate

Home Town: Morrison, Oklahoma, USA

Living In: Agra, Oklahoma, USA

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Reviewed: Jan. 14, 2008

It's been awhile since I made a leg of lamb which is why this was such a special treat for my family. I added onion powder to the mix and used chicken broth in lieu of the water. Cooked this to a temp. of 135 degrees and it came out a perfect medium rare. Thank you Barbara!+

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 24, 2007

Excellent if a bit bland, but don't waste good lamb by roasting it to well-done: 155F or medium-rare will give you the best flavour.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 8, 2007

I'd always grown up eating my dad's roast lamb on every second Sunday, and with him being in France for the last few months and me craving a good roast, I thought I'd check allrecipes.com for the best lamb roast I could find, then mangle it a bit while attempting to cook it. However, the simplicity and expandability of the recipe floored me, and the roast turned out to be one of the best I've ever eaten! I mixed in a few extra herbs in the rub, and instead of broiling for a couple of minutes at the start, I roasted for an extra hour or so. My family was very impressed!

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Mandrew

Cooking Level: Beginning

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 18, 2007

I made this for Easter and it was really very good! Next time I will baste it a few times while it is cooking, as it was a tad dry. But that could have been my mother-in-laws doing (she said to leave it in for an extra hour). Next time I'll do what the RECIPE says. :)

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crystalamaya

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Reviewed: Apr. 4, 2007

I don't care for lamb but everyone in my family loves it. I never made a leg of lamb before but decided to try it because it seems that I am always making the same dishes over and over. The lamb was a big hit in our house and I'll probably make it again.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Mar. 11, 2007

Great recipe. I added a couple of sprigs of Rosemary and really liked it. My partial bone roast was 3 pounds and only served four with just a bit left over.

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Rosemary

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Reviewed: Jan. 1, 2007

Delicious!

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lainiekay

Cooking Level: Expert

Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam

Living In: Easton, Pennsylvania, USA

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Reviewed: Dec. 30, 2006

This was my first time ever making a Leg of Lamb. My mother and my family was speechless. This recipe was so delicious. It was juicy and tennder. I was so nervous but it was worth if after they complimented the meal. This is a KEEPER. thanx C

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