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!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

T. Kent

Cooking Level: Expert

Home Town: Stevensville, Maryland, USA

Living In: Denton, Maryland, USA

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

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

zippychef

Cooking Level: Expert

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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

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!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shel

Cooking Level: Intermediate

Home Town: Milton, Vermont, USA

Living In: Hobe Sound, Florida, USA

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

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

grammaC

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

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gaochinwen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Toronto, Ontario, Canada

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

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AKBMEIER

Cooking Level: Expert

Home Town: Beavercreek, Ohio, USA

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

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heather

Cooking Level: Expert

Living In: Rainier, Oregon, USA

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

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tracey

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

Reviewed: Apr. 12, 2009

This was also my first time to fix lamb - and I must say - it was yummy and my family also enjoyed it! I did add the olive oil and balsamic vinegar and also cut slits and inserted slices of garlic! Will definitely make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue P.

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

Reviewed: Apr. 12, 2009

I started not to use the honey because I don't like sweet meat, but I did. I didn't even taste the sweetness. I used a meat thermometer that stayed in the meat while it was cooking. I like my lamb and beef medium rare. It came out perfectly! I loved the taste of the fresh rosemary. Good recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Katherine

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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

Reviewed: Apr. 12, 2009

This is a delicious recipe! The lamb was pleasantly sweet and very tasty. We served it with oven roasted potatoes and steamed asparagus, a it was a perfect spring dinner!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BakedCheesecake

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

Reviewed: Apr. 12, 2009

Loved the marinade for the lamb. I added a touch of balsamic vinegar as suggested by others. I have to confess I thought it would end up being too sweet, but after roasting it turned out fabulous. Will definitely use this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tamarac

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

Reviewed: Apr. 12, 2009

First time trying lamb - and this was great! I used the marinade to make a sauce by combining the left over marinade with cream and some red wine (brought to a light boil). The lamb was tender and tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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

Reviewed: Apr. 12, 2009

Loved this recipe and it was my first attempt at making lamb! I had a 7 lb. boneless leg. As per AR reviews, I also added 1/4 c. balsalmic vinegar and 1/4 c. olive oil. I substituted the lemon zest with a splash of lemon juice, since I didn't have the zest. I marinated it for 2 days. I baked at 450 for 20 min. and then dropped it down to 325 (since I could also bake a sprial ham in a baking bag) for about 1 1/2 hours to medium. I have a family that likes their meat cooked and medium is as cooked as they get from me. It was very juicy and tender, and VERY flavorful. Everyone loved it and most of the family had never eaten lamb. Absolutely loved it! Will def make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MrsDeac

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

Reviewed: Apr. 12, 2009

I read many of the reviews of this recipe before I made it and ended up being a little disppointed. My family likes a lot of flavor and this recipe just didn't pull it off. It wasn't bad, but it wasn't really great. I didn't add the balsamic vinegar like some had recommended. Perhaps, that was my mistake. I also would not cook it at such a high temperature. I'll try it again, but ramp up the flavor and adjust the temp. Overall, he flavor wasn't bad, just not great. The lamb was tender and the recipe was easy to follow. Next time I think I'll add the balsamic vinegar, shallots, and more rosemary.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dianna

Cooking Level: Expert

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

Reviewed: Apr. 12, 2009

This got rave reviews from my children. It smelled wonderful but I do not eat lamb so I must depend on the rest of my family for a review. I had to cook my lamb a good 40 minutes longer to make it medium well, but I did use a bone in leg of lamb. I added about a 1 1/2 of water under the rack as the marinate and juices will soon char and burn. I also covered my lamb with a tinfoil tent to prevent any burning. Served with Au jus, wild rice and buttery lemon spinach from this site. Great Easter Meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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

Reviewed: Apr. 12, 2009

We tried this recipe for Easter and thought it was amazing. It made the meat very tender and we ended up not using a leg a lamb but a rib roast of a lamb. It still turned out amazing. When looking through the reviews we did add the 1/4 c of balsamic vinegar and 1/4 c olive oil. Also when cooking we checked on the meat every 30 minutes and added additional water to the bottom of the pan. This allowed for the meat to not dry out. It also helped to make the gravy for the lamb and it was out of this world. The only thing we had to adjust was the cooking time. Instead of cooking it for 55-60 minutes we ended up cooking it for 50 minutes. We could have taken it out earlier because of the internal temperature, but the meat didn't turn out to be well done. We still had medium rare pieces.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BLANGE

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

Reviewed: Apr. 11, 2009

Excellent flavor. This is the first Lamb I have cooked and it turned out wonderful. I followed one-half the recipe exactly using a 2.5 pound roast. I cooked for 95 minutes at 350F, let rest for 25 minutes and got a medium roast which was very tender and flavorful.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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

Reviewed: Apr. 11, 2009

Rosemary and lamb are a perfect combo. I added raspberry wine vinegar to the marinade (1/2 cup) and soy sauce (1/4 cup). Also used a mixture of fresh ground peppercorns. After marninating overnight I slathered the lamb w/ Dijon mustard and pressed peppercorns into the mustard. This makes a nice crust. Also, cut slits and actually insert garlic into the lamb while it marinates and bakes. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bonnie

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

Roast Leg of Lamb with Rosemary

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!