Reviewed: May 15, 2013

Even with adding balsamic vinegar as other reviewers recommended, this was a little too sweet for me.

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Missmonise

Cooking Level: Expert

Home Town: Hampton, Virginia, USA

Reviewed: Apr. 25, 2013

loved it!! made this on christmas to rave reviews and used the leftovers the next morning to make a wonderful breakfast hash

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Mmm...cake!

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

Reviewed: Apr. 21, 2013

I made this following advice to alter cooking times, add more lemon juice and add water to the roasting pan. Also because I cannot tolerate black pepper I made a substitution (which I often use) of nutmeg with a dash of cinnamon. It got rave reviews from the entire family.

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Ann

Home Town: Palo Alto, California, USA

Living In: Mcmurray, Pennsylvania, USA

Reviewed: Apr. 8, 2013

My husband grew up eating lamb often because his family owned their own butcher shop and said this was the best lamb dinner he ever ate. The marinade is a winner! I used a 3 lb boneless leg of lamb. Made the marinade as written except I used no lemon & added 1 tablspn of olive oil. Boneless allowed me to open the leg up and get the marinade inside of the lamb and then I rolled and tied it back up. I only marinated for 5 hours in a zip lock bag and I can't imagine it being any better. I cooked at 450 for 20 min then reduced to 325 for 25 min then increased heat to 350 for 35 min. I used digital thermometer & cooked until temp was 140. Rested for 15 min. It was slightly pink and super juicy. I also added 2 cups of water to pan during cooking but next time I will add 3 1/2 cups. I don't even like lamb but I couldn't resist tasting it and I loved it. Thank you so much for sharing this recipe. I am no longer afraid to cook lamb :)

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Reviewer:

lollygagger

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 7, 2013

I didn't have time to marinate this overnight--just about 4 hrs. I pureed the marinade as per others' suggestions. I also cooked it at 350 instead of 400 which seemed to be just about perfect. I took it out at 140 and let it rest. It was perfectly pink in the middle. My family really liked it.

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Reviewer:

brogli1

Cooking Level: Intermediate

Home Town: Scottsville, Kentucky, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 2, 2013

I made this for Easter Sunday. It turned out delicious. My marinade did blacken though, so I put foil over the top for a while. I fed 12 people and they all loved it.

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WENCH01

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Apr. 1, 2013

I cooked a boneless leg of lamb and it took more time than the recipe called for. The lamb was very moist; however, a little bland. I served it with a red currant jelly/wine sauce.

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x049nlf

Home Town: Bowie, Maryland, USA

Reviewed: Mar. 31, 2013

Very tasty! We marinated it utilizing the vacuum sealer container method and it only took about 20-30 minutes to marinate. Delish!

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Reviewer:

missy6234

Reviewed: Mar. 31, 2013

My first time making this recipe with two separate legs of lamb. With one I followed the recipe to the letter, with the 2nd I used orange peel instead of lemon zest and added cumin. BOTH resulted in pure DELICIOUSNESS and everyone licked their fingers! I loved it, and my personal opinion though, it needs a tad more citrus or a citrusy side-dish. Otherwise, no complaints. EXCELLENT, and I will use it again.

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