Roast Leg of Lamb with Orange Juice and White Wine Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 24, 2010
I'd never cooked lamb before I tried this last Christmas. I served it with a rich rice risotto and cranberry green beans, and got rave reviews from the whole family, even my complaint-happy grandmother.
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

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

Reviewed: Dec. 6, 2010
I recently used this recipe and it came out wonderful! My variation was after marinating 24-hours I put the lamb with the marinate in my crock pot, added red potatoes & fresh brussel sprouts and cooked on high for 6-hours. Came out wonderful!
Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Photo by Jennakah

Cooking Level: Expert

Home Town: Tyngsboro, Massachusetts, USA

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

Reviewed: Jun. 26, 2014
Not bad at all, but the flavors were a little underwhelming. I'll probably try this again with OJ concentrate and more herbs, or maybe cook in a pan and baste with the marinade.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Lugoff, South Carolina, USA
Living In: Fairfax, Virginia, USA

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

Reviewed: May 12, 2009
I served this on Mother's Day with cheesy vegetables and mashed potatoes. I did alter the cooking and marinating method. I didn't have a bag to marinade the leg in so I did it in a shallow glass baking dish and halfway through the night flipped it over. I used dry herbs instead of fresh. I followed the recipe but cooked it in the same pan (I washed it). I had a smaller leg but it still required the same amount of time to cook, maybe because my oven is an old one provided in my apartment or because the leg was very meaty. The wine flavours was prominent, but I didn't taste the orange juice at all. I used the concentrate which I watered down as I normally would when making it; next time I'll use the concentrate as is without diluting it. It wasn't as tender as I'm used to, but I blame that on my inexperience with cooking lamb and my dinky oven. Overall, the lamb turned out pretty well and I plan on trying this recipe out until I get it right. Thanks for submitting this, as it was a nice change to the usual rosemary, garlic and red wine version!
Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

Photo by RMSR

Cooking Level: Intermediate

Reviewed: Jun. 6, 2009
ok must not be a lamb fan.
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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



 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Make Roast Leg of Lamb

See how to season and roast a juicy, tender leg of lamb.

Roast Leg of Lamb with Rosemary

See how to make a simple, sensational roast leg of lamb.

Chef John’s Roasted Leg of Lamb

See how to make roasted leg of lamb with an herb, garlic, and pomegranate rub.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States