Reviewed: Jul. 13, 2009

turned out perfect for xmas dinner - followed the recipe pretty much as offered and the meat was medium rare just as we like

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gymcorridor

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 22, 2009

This was really good! I am the only one in the house that likes lamb!

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kcmartin1

Cooking Level: Expert

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Reviewed: Mar. 13, 2009

Good and easy- my husband really enjoyed this!

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nuclearblonde

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Ashland, Virginia, USA

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Reviewed: Nov. 15, 2008

Love this recipe, easy to prepare and it has a great flavor....Thanks for sharing!!!

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ailyne

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Reviewed: Feb. 5, 2008

My parents had never had "good" lamb, so I made this for them. It was quite the hit! I also used honey dijon. Will definitely make this again.

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KHARAHLYN

Cooking Level: Intermediate

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Dec. 26, 2007

This was the highlight of our Christmas dinner! The house filled with wonderful aromas of lamb, honey mustard and garlic. The meat was so moist and tender inside the crispy exterior. Terrific recipe, thanks for sharing it!

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mickeycooks

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Reviewed: Dec. 24, 2006

A Friend of mine did this and it was Fabulous!! She used Dijon & Wooster, then smeared it with crushed garlic -- she forgot about the flour, it was so yummy!!

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HAV2SING

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 12, 2006

This was very good, but I did make some changes. For mustard I used a sweet hot mustard. It worked very well. It gave some of the heat of mustard with out overwhelming the taste of the lamb. I skipped the flour. Instead of just laying garlic slices on it, I cut pockets into the lamb and put the garlic slices in there. I also added a bit of Rosemary, Basil and Thyme. Not a lot, just enough to add a hint of herb flavor. I also added the herbs and mustard and everything about an hour before cooking so it would have some time to soak into the meat. My husband loved it, as did I.

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Cambry

Cooking Level: Intermediate

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Reviewed: May 3, 2006

I did not like this recipe at all.

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sugar

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Reviewed: Jan. 31, 2006

I loved this recipe, but I also altered it a bit. I added all ingredients minus the flour and plus 1 T. lemon juice and 1 T. white wine and mixed a paste to spread on lamb. I lined the pan with sliced carrots and potatoes. I started the lamb at 425* for first 25 minutes.

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ReneeFS

Living In: Hinckley, Ohio, USA

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Reviewed: Nov. 21, 2005

Fantastic!!! This recipe came out great. I used a honey dijon mustard and added the Worcestershire sauce to the mustard before spreading it on the leg. I also added parsley, rosemary, and garlic powder under the mustard. Even my family members who said they do not like lamb, loved this recipe. Plus it was SO easy. Thanks!

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Carrie

Cooking Level: Expert

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Reviewed: Dec. 12, 2004

Good flavor, but couldn't taste the mustard at all on the lamb after cooking. Next time I'll just use more, or stronger mustard.

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CDANGER

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Reviewed: Mar. 27, 2004

I thought this was fabulous! I used dijon and mixed about 1/2 t of the Worcestershire into it. Didn't flour, as I'm low-carb and it still made a lovely sauce after the addition of cream at the end.

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Apr. 14, 2003

Wonderful taste and so easy to make also makes great gravy.

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diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Feb. 20, 2003

this was my first time making lamb and this was an easy recipe that was very good. I used a 6 lbs leg and used only as much mustard as was needed to cover the leg completely. I also used garlic powder when I used the salt and pepper. Yummy.

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MAMADRAG

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Reviewed: Jan. 21, 2003

Overall good recipie. Classic by Pierre Franey is better, but for a change, this is OK.

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RCOOKOTO

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Reviewed: Jan. 14, 2003

I didn't like this at all. The mustard overpowered the taste of the lamb.

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PEPPER83

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Reviewed: Aug. 5, 2002

I found some sweet classic dijon and loved it so much I added a lot more than was called for here. It was a hit. Very easy to make, delicious and satisfying.

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LILTIANSHI

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Reviewed: Jan. 22, 2001

We normally make our lamb with a Greek Marinade and wanted a change. My teenagers were a little skeptical at first, but ended up loving it. My roast was only about 6 lbs. and I should have adjusted the mustard a little, but we really did enjoy the flavors!

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Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Reviewed: Apr. 24, 2000

GREAT GREAT GREAT...MY FATHER EVEN LIKED IT

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EVALVLO

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