Reviewed: Mar. 21, 2009

Made lamb as was, with the exception I used foil to prevent burning. The lamb tasted wonderful, and the mustard was not over powering. It was wonderful.

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Hollyk

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Heilder, Nordrhein-Westfalen, Germany

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Reviewed: Mar. 19, 2009

absolutely wonderful!!!

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lgebski

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Reviewed: Mar. 18, 2009

I used a three-lb boneless leg. Started the oven at 400 for first 10 mins then turned the oven down to 325 and cooked to internal temp of 145, med-rare to medium. I had marinated in a ziploc bag so added a cup of water to that and poured it into the bottom of the pan. After one hour of cooking (takes 1 1/2 hrs), I put another 1/2 cup water to the bottom of the pan. Took the lamb out to set for 10-15 min to rest and cooked up pan drippings, as is, to make a tasty sauce. Served with mint jelly.

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newtx3

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 18, 2009

I used boneless pieces of lamb. I didnt have honey but used molasses instead. Still very yummy! I did over cook it bit. Being boneless pieces it probably only needed about 45 minutes total. Will make again! Thanks!

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Kylie

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Reviewed: Mar. 11, 2009

This recipe is too die for! I used a boneless leg for this recipe. The marinade is perfect as is, I wouldn't add the balsamic vinegar or lemon juice as others have suggested. I did put my marinade in my "magic bullet" for a couple of pulses to chop the rosemary and garlic more and to infuse the flavors better. I let it marinate overnight and put marinade in the center of the leg as well. I started my roast at 400 degrees instead of 450. It would probably have been just fine or even better if you just roast it at 325 degrees the whole time. Starting at a high heat for a portion of the time can decrease the amount of "medium rare" meat on the inside because the outside gets heated too much. I basted mine during the cooking process and did add a cup of water to the pan to give it a bit more liquid for basting. It didn't leave much liquid at the end but plenty for basting. This roast, served with mint jelly and oven roasted fingerling potatoes is the perfect sunday meal. I am still dreaming about it!

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Reviewer:

SUGARBRITCHESCAKES

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Reviewed: Mar. 9, 2009

First time lamb roaster...was nervous! Used a bone-in roast (no shank) at 6.5 lbs. in my new convection oven. Total cook time = ~1 1/2 hours. Marinade was great, but I will insert garlic slivers next time as well. Poured 2 C. water in pan and tented with foil. Used the "Convection Roast" feature on my range and roasted for 20 minutes at 450. Turned temp down to 400 for 30 min. Removed, basted, added 2 more cups of water (probably used too large of a roasting pan, so water evaporated quickly), and inserted an electric probe thermometer. Turned temp down to 350 and roasted until the temp hit 145 (about 40 minutes). Removed from oven and let rest for 15 minutes. (Had the meat tented with foil until it only had 10 degrees to go.) It was done perfectly...areas of medium to medium-rare! I tried the current jelly sauce theory, but it was quite bitter...probabaly because many of the drippings had charred. Will try it again!

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ruby74

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Reviewed: Mar. 3, 2009

Wow, I could not have cooked a better piece of meat. It turned out very tender. My guest loved it. I marinated the meat for two days and cook it in red wine. Thanks for the recipe, Grant

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Grant

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Reviewed: Jan. 7, 2009

I added 2 T each of balsamic vinegar, lemon juice and shallots. VERY DELICIOUS! Will make again!

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Reviewer:

Izabenny

Cooking Level: Expert

Home Town: Dickinson, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jan. 7, 2009

This recipe came out fantastic! Raving was heard all around the dinner table as I served this for Christmas Dinner. I will definitely be making this again!

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SARAHJEWEL

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Reviewed: Jan. 4, 2009

AWESOME recipe! I wish I could give this recipe more stars. I made this for Christmas dinner, along with a turkey. The lamb was ready a bit before the turkey and when I took it out of the oven everyone (all our children and family were here) came into the kitchen to see what the delicious aroma was. Two people had never eaten lamb.. and wouldn't - until I prepared this recipe. I put the meat on a cutting board and let it sit and told everyone they could take a taste, if they like. Well, the lamb never made it to the table. Everyone, even the non-lamb eaters loved it. I can't wait to make this recipe again. Thanks for a great recipe. Everyone took the recipe home with them.

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Reviewer:

Mimi

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

This was ok, not as much flavor as I hoped for.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Dec. 29, 2008

I liked the lamb and so did my guests, but the marinade didn't penetrate as much flavor into the meat as I would've thought it would from the smell of it (I marinaded it over 24 hours before cooking). Would make again, but would revise the marinade to some degree.

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Juliet M.

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Reviewed: Dec. 29, 2008

Very tasty! I did add 1/4 cup of Olive Oil, Balasmic Vinegar, pinch of Thyme, & Oregano. I also, added a tbsp more of honey. I used Sue Webb-Smith's method of cooking, along with basting every 20 mins or so. Cooked until thermometer read 145. My husband really enjoyed it!

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miasmomma

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 27, 2008

I presoaked the lamb in the rosemary mix overnight in the fridge then on Christmas morning I grilled the lamb. It was moist and part of my lamb was middle rare and another part was middle well done. My kids don't eat middle rare red meat like I do so I had to let the heat on the grill cook part of the meat more for them. This lamb was the best lamb I ever tasted. My kids never had lamb before and they loved it. My coworkers were impressed and thought I should opened an restaurant. Thank you so much for this recipe. It was a hit at the party.

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terri4cooking

Cooking Level: Expert

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Reviewed: Dec. 6, 2008

Followed directions exactly and it didn't taste good at all. Won't be making this one again.

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tlerro

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Reviewed: Nov. 17, 2008

Very good. My husband "doesn't like lamb" but he gobbled this up!!

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Reviewer:

DanaL

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Nov. 13, 2008

This was superb. I made no changes. (I cooked this a little longer for us, so it wasn't so rare.)

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 27, 2008

Lamb turned out wonderfully tender after marinating overnight. I used a 5lb bonelss leg and I added balsalmic vinegar as suggested and used lemon juice in place of the zest to save time. I think I'd marinate longer next time, because although the marinade smelled wonderful, I couldn't taste much of it in my leg of lamb.

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Reviewer:

Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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Reviewed: Oct. 17, 2008

Lamb is a special treat for us. We usually try to have lamb for Passover, and the Feast of Tabernacles. When I see one marked down I buy it and keep it in the freezer for these special occasions. Well...here it is, The Feast of Tabernacles and we were six at our table. Sure enough I had a six pound semi boneless leg of lamb just waiting for us. I prepared a double recipe of the marinade and poked a whole bulb of garlic cloves into the meet. I used my "set it, and foreget it" rottisere. I roasted it for one hour, forty five minutes, after sitting it room temperature for about an hour. I probably could have removed it a few minutes earlier had I used a thermometer. But I must tell you it was absolutly the most delicious leg of lamb. Our guest devowered all but two or three pieces. I'm happy that its left over so hubby and I can enjoy it again this evening. By the way our little dog "Chai" (Life in Hebrew), is having a great time with the bone...happy girl. Yes, please do try the recipe and use lots of garlic! Thankx for the GREAT recipe.

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