Reviewed: Jan. 15, 2005

This was excellect! It was my first time preparing lamb, and it came out great! Highly recommend!

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Reviewed: Jan. 3, 2005

This was the first time I prepared a lamb roast and was very impressed by this recipe. My grocery store was out of fresh Rosemary, so I used high-quality dried Rosemary. I cut the net off of my roast to let the marinade reach all parts of the roast. I wish I would have had tied it back, as the roast was of uneven thickness and parts of it cooked more quickly than others. In retrospect, I think I will not remove the netting and simply stab the roast to allow the marinade to penetrate. I also cooked it at a lower temp -- 425 with aluminum over it for the first 20 minutes (as many others suggested) and at 325 until the meat thermometer read about 135-140. Will definitely make again!

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Kate

Cooking Level: Expert

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Reviewed: Dec. 28, 2004

This was phenomonal. I served this to a bunch of lamb lovers. We ate two legs.

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lola

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Dec. 28, 2004

This recipe was absolutely wonderful! I followed the recipe exactly and my family couldn't have been happier about our Christmas dinner. I served it with mint sauce, and my English husband and brother-in-law felt like they were back in England again.

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ABRAYSON

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Reviewed: Dec. 10, 2004

I served this for Chanukkah dinner and it was a huge sucsess. I substituted orange zest for lemon only because I do not like lemon and used dreied rosemary. Everyone thought it was delicious I will make this again.

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Sue

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: Ortonville, Michigan, USA

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Reviewed: Dec. 8, 2004

This recipe is excellent. Not a big fan of lamb, but I'll eat it like this anytime! We marinated chops and grilled them. Yum!

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JHERRICK74

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Reviewed: Oct. 4, 2004

This was the first time I made leg of lamb and it was fabulous. My husband had invited his supervisor and another gentleman for dinner and they were practically licking their plates!

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KIMLOVESTOCOOK

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

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Reviewed: Oct. 1, 2004

Wow! This is the very best lamb I've ever eaten! I added balsamic vinegar to the marinade, as suggested by one reviewer, & also put lots of slivers of garlic in it(lamb isn't lamb without garlic). I had a 4.5 lb. boneless leg, which I started at 450° for 20 minutes. My stove has a temperature probe & wanted to cook the roast at 325°, so I tried that. It took another 1.75 hours to get to 160° internal temperature. There were a few places where the marinade was very dark, but not charred. The meat was perfect, very flavorful & I did not experience any of the problems reported by others. I served this with Apricot Ginger Couscous (also on this site), a combo made in heaven. I would rate this higher than 5 if that were available.

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Sep. 11, 2004

Best lamb recipe I have ever tried (and I cook lamb quite a bit). The only changes I made were to add about a 1/4 cup of Basalmic to the mix, and about a teaspoon of fresh minced mint. I also used a tad more honey than the recipe called for and stuffed the butterflied leg with about 6 cloves (sliced) of garlic. Also I spread the marinade on the inside of the butterflied leg as well as the outside (and then used some cooking string to get it all tied back up). I cooked it on the rotisserie on my gas grill (250 degrees) and it turned out beautifully.

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JEGASTON

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Reviewed: Sep. 2, 2004

Ths was just fantastic! I added chopped onion to the marinade, as suggested by another rating. I put it on in the morning and had it for dinner. My company raved! I mixed a can of cream of mushroom soup with the juices. Delicious! I will definitely use this recipe again.

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Suzanne

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Reviewed: Aug. 19, 2004

I loved this recipe. I added some chopped onion and a little water in the roast pan. I followed the marinade recipe to the letter and it was fantastic. Highly recommended.

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BCAPER

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Reviewed: Jun. 9, 2004

I've used this one a few times and it is now a house favorite. If you have never tried lamb this is a good place to start.

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THELADYSILENT

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Reviewed: May 29, 2004

This was absolutely delicious. I did read the other comments and added water to the roasting pan. I also sliced a long cut into the side of the leg and added the marinade into the meat as well. It came out so much better than I expected. This is a keeper. Thank YOU !!

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MPKOELLEIN

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Reviewed: May 16, 2004

I made this reciepe for my famialy for Easter. It was a big hit

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KER27

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Reviewed: May 12, 2004

Simply not as good as we expected it to be. The sugar actually caramelized and gave the drippings a burned flavor. The roast was not as moist as we liked.

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kim*designer

Cooking Level: Expert

Home Town: Elizabeth, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

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Reviewed: Apr. 15, 2004

I made this for Easter and it was wonderful! I was nervous because I had never cooked lamb before, but it came out beautifully. I did follow some of the other reviewers' advice and modified the recipe slightly. I added two cups of water to the pan, put a foil tent over the lamb for the first 20 minutes, and lowered the temperature to 350 instead of 400 after the first twenty minutes. I accidentally cooked it to 155 degrees instead of 130 and thought I had overcooked it, but it was perfect. We made the leftovers into lamb pitas the next day, which was also delicious. This will be our new traditional Easter dish!

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WONDERVIXEN

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Reviewed: Apr. 13, 2004

First time cooking lamb for me. This recipe was great and very flavorful. However, next time I will put some garlic inside the meat so the flavor will go all through it. I marinated my 5lb boneless lamb roast for 2 days in double the amount of marinade. I overcooked it I think though. Next time will try using an oven bag at 300F for 2 hours as another has suggested. This should make my roast much more tender. I will definately cook this again and again. I am going to try adding balsamic vinegar and lemon juice to the marinade as was suggested as well. This is a keeper!

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FXYLDY

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Reviewed: Apr. 12, 2004

This turned out very good for me. I cooked it for easter dinner and everyone loved it. I cooked it at 345 for 25 minutes a pound until it was 160 degrees, or medium. It was very tender and moist.. I just would have liked it to have a little more flavor. I marinaded it for 2 days before cooking. Next time I think I'll stuff it with some garlic cloves, and use more salt. Thanks for the recipe, it was a big hit!

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Apr. 12, 2004

Yes, I tried this recipe for easter dinner lat night. Everybody seemd enjoyed saying" delicious and tender". But I wasn't satisfied. Even though I marinated for 2 days, the taste did not go into the middle of the meat. Maybe next time I should double the ingrediants for marinating, or put more wine to completly soak the meat. Somebody suggested me to cook for 200C for 6hours after hight temperature. I'd like to get some feedback. "

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KUNY

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Reviewed: Apr. 12, 2004

This was a really good marinade! I didnt have ANY time to marinate the lamb and it was still great! the cooking time, which is the hardest part of making lamb for me, was perfect. I am going out to buy an after Easter lamb again just to try it marinated overnight.

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DEMAR

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Roast Leg of Lamb with Rosemary

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