Reviewed: Oct. 21, 2009

Great recipe. Used extra garlic and rosemary and balsamic. I added the marinade to the roasting pan-big mistake, sauce was way too sweet for my liking. The Lamb was GREAT though!

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heyskokie

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Reviewed: Sep. 21, 2009

I followed the recipe and added the olive oil and balsamic vinegar as the past reviewers suggested, I marinated for 3 days and yet, there was NO flavor from the marinade at all in the end product. The lamb taste was totally overpowering, I love lamb but this recipe offered nothing, as if I had just roasted it with nothing else. I give it 3 stars because I still enjoyed the end result and maybe I should have used a smaller roast for the marinade to penetrate better. I think I might try again but not so sure.

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BAYLENE421

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Reviewed: Sep. 19, 2009

This recipe is awesome. I have made it several times and shared it with many other family members.

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Shannon Fisk

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Reviewed: Aug. 13, 2009

This recipe was amazing! My whole family loved it! I marinated the leg of lamb and then put it on a bed of pearl onions,celery, and carrots in a poultry bag. I also added about a cup of water into the bag so I would have a lot of drippings to make gravy with afterward. I cooked down the gravy with the leftover rosemary and really made the lamb taste fabulous! This recipe is simple but looks really impressive!

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Asiya

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Reviewed: Jul. 7, 2009

AMAZING!!! I only marinated it for 4 hours and it still came out incredibly tasty. My guests were totally amazed. I added the balsamic vinegar and lemon juice (no zest). I accompanied it with the Oven Roasted Potatoes recipe in this website and it was a total success. I made an aioli to go with both and baked some crusty Italian bread. Plum upside down desert from Chez Panise's cook book. What a hit! Thanks so much for this wonderful recipe, a definite keeper to impress guests!

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Mayte_Spain

Cooking Level: Expert

Home Town: Barcelona, Cataluna, Spain

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Reviewed: Jun. 29, 2009

Awesome! I add balsamic vinegar, a ton of garlic and slow cook it.

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figueroa579

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Reviewed: Jun. 29, 2009

Just Love It.....

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mringrassia

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Reviewed: May 17, 2009

Being short on time, I was unable to marinate the lamb overnight- in fact, I only marinated it for about 2-3 hours before putting it into the oven. I substituted Rosemary (sorry) with Oregano and Basil as I can't really taste the difference anyhow. Halfway through I added a tent, as my roast was starting to look very dry on top. Outcome was amazing- even though I hadn't let it marinate long enough, the meat was very tender. And since there's so much meat, it provided quite a bit of food to last several days- an absolute must for a student with little time on their hands. (The extra juices left in the roasting pan I scooped into a separate bowl to save as sauce, after removing the fat) Also, I put garlic into slits in the meat, and it turned out pretty well. Don't forget to crush the garlic cloves, it'll help diffuse the juices during the baking process.

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Shoangore

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 29, 2009

Delicious! Served for our Easter dinner. Even the pickiest of eaters who generally would never try anything other than beef, ham or turkey enjoyed this dish. I used a 7 lb leg of lamb and tented it with foil to prevent the scorching of the garlic and rosemary. Took a bit longer to cook because of the extra size, but it didn't delay our meal too much.

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farmwife

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

I just made this.. my family loved it. I used boneless lamb shoulder (about 4 lbs). I also added some balsamic vinegar and lemon juice. I cooked it at 450 degrees for 20 minutes.. then I covered it with foil at 325 degrees for 1 hr and 15 minutes for medium rare... at 140 degree internal temperature... I came out perfect! Very moist on the inside and seared on the outside... I also rolled the lamb back up into a log...

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Mei

Cooking Level: Intermediate

Living In: Rosemead, California, USA

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Reviewed: Apr. 19, 2009

excellent! i used an oven bag (as another suggested) with some fresh parsley tucked in there.

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Ace08

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Reviewed: Apr. 16, 2009

This recipe was good, but not my favorite. Next time I think I will use less rosemary and maybe more of my favorite herbs and spices and add a bit more liquid (such as worcestershire or soy sauce), but all around a great recipe. I followed the recipe as it was written except I did not follow the cooking directions. I had marinated the meat for about 12-16 hours, and got up Easter morning at 2 AM, and put the lamb in the oven covered with aluminum foil at 225 degrees and slow cooked it for 8 hours. It came out so juicy, and tender it was falling off of the bone. We could not even slice it! I bake all of my roasts the same way except when I make them in the slow cooker!!

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T. Kent

Cooking Level: Expert

Home Town: Stevensville, Maryland, USA

Living In: Denton, Maryland, USA

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Reviewed: Apr. 15, 2009

I let my lamb soak in the marinade for 2 days, but I could only taste it on the outside after being cooked. I even put slits in the lamb. I liked the taste, but my boyfriend said he didn't like something in it. I'm thinking it's the rosemary. The meat looked to be cooked nicely, but was still tuff when I cut it. Might try something else next time. It was ok though.

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zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Apr. 14, 2009

absolutely wonderful!!!! I added the lemon juice and red wine vinegar with the lemon zest marinade and as always extra garlic. was a big hit everyone loved it!!!!

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shel

Cooking Level: Intermediate

Home Town: Milton, Vermont, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Apr. 13, 2009

As suggested, add to marinade 1 tsp. lemon juice and 1 Tbsp. Balsamic vinegar. I also followed suggestion for sauce: de-fat the pan juices first, then add some red wine and 1/2 Tbsp. red currant jelly. I made this recipe with a boneless leg of lamb; two pounds served 5 adults. Rich tasting, so make the side dishes simple.

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grammaC

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Reviewed: Apr. 13, 2009

This was my very first time making roast leg of lamb, we decided to do it for Easter and it was just fantastic! Use the calculator to approximate the ingredients you need for the cut of leg you get, but you can't mess up this recipe, it's nearly fool-proof. I did do two modifications, I did not have any honey on hand so used fresh maple syrup instead. I also oiled the roasting pan and created a bed of the thickly sliced red onions, and chopped up some fresh sage and sprinkled that over the onions. Placed the marinated leg of lamb over that and put that in the oven. The lamb juices and fat will melt off the meat and will literally caramelize the onions. Our dinner party finished it up VERY quickly. I accompanied it with mashed sweet potatoes sweetened with fresh maple syrup and steamed asparagus. A shiraz or merlot will go beaitifully with this.

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gaochinwen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 13, 2009

I was always afraid of making lamb with it being so expensive and all. I hate to waste anything because if it's not good, these people I live with will not eat it no matter how much it cost! But this was easy and tasted great. I used the left overs to make Irish Lamb Stew which is on this site and it was great as well. Lamb will be a regular on our menu from now on.

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Apr. 13, 2009

I intended to follow the pkg directions on my "semi boneless lamb shoulder", but I panicked at the last minute & sought out this recipe. So, I didn't marinate overnight, I had to pulverize dried rosemary, and I added the suggested lemon juice. My first lamb ever turned out GREAT. Starting with a 400 oven crisped up the exterior & kept the meat moist. A foil cover is definitely a must after that. My 6.7 lbs cooked almost 3 hours to reach 145 internal temp. then after slicing off enough med & med-rare meat for dinner, the really red center went back into the oven while we ate. An excellent recipe. Thanks!

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AKBMEIER

Cooking Level: Expert

Home Town: Beavercreek, Ohio, USA

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Reviewed: Apr. 13, 2009

This recipe was so easy to do and it came out fantastic. I'm not a mustard fan so I was a little leery of using Dijon mustard in the marinade, especially marinating it for 2 days as suggested by others. But, even though I could smell the mustard when it was cooking, it didn't have a strong mustard-y flavor. And the lamb itself was so tender and juicy. I added a little more minced garlic and olive oil, as well as some Marsala Wine (just a litte, maybe 1/2 cup) to the marinade. I cooked it at 450 for 20 minutes then because I was kinda time-crunched, I cooked it for 360 for an hour. I would have liked to do it closer to 325 but company came early. Both the legs I did registered between 150 and 160 degrees and it was done evenly through, not bloody. I got rave reviews at Easter. A very good recipe, and a keeper at our house... thanks for sharing!

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Heather

Cooking Level: Expert

Living In: Rainier, Oregon, USA

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Reviewed: Apr. 13, 2009

Yummy! Super delicious! Doubled marinade for other uses but only used litle more than 1/2 for this recipe. Used suggestions (these are for 1 x recipe not doubling): no lemon zest 1 tsp lemon juice instead, added 1/4 c olive oil and 1/8 c balsamic vinegar (didn't want it to be overpowering), and 1/2 tsp sea salt to marinade - all in food processor, poured it over lamb for almost 24 hrs. Did not tent or use foil. Started oven at 450 for 10 min then down to 325 (using glass roasting pan) for rest of 2 hrs (had 5.15 lb boneless leg-was about 25 min/lb)-perfect Med-Rare. Did add 2 c H2O to pan at start of roasting, red potatoes, carrots and basted 2 x during roasting. Let lamb sit for about 10 min before slicing. Added 2 tsp brn rice flour(gluten free) and juices (from sitting lamb)to liquid to make gravy-brought to boil and reduce for couple of min. Thank you for this great recipe and for all the suggestions ... definetly a keeper!

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Tracey

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Roast Leg of Lamb with Rosemary

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