Reviewed: Feb. 14, 2008

If I could give this zero stars I would. My husband loves lamb and he even said to never make this marinade again.

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stefanie

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Reviewed: Feb. 11, 2008

This is great!You have to try this! Its so tender and sweet.

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Tina

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 8, 2008

Oh my goodness--this was the best leg of lamb I have ever tasted! I read another review and used a foil cover, but in addition to this, I had saved the leftover marinade and kept spooning the marinade over the roast to keep it moist. Will most definitely make this again!

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tammyfestejo

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Indio, California, USA

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Reviewed: Jan. 24, 2008

Absolutely delicious! I didnt have fresh rosemary and used the bottled one as substitute, didnt have lemon zest either and instead i used fresh lemon. I also marinated for 5hrs instead of overnight. It still was scrumptous and my family thoroughly enjoyed it. I followed another reviewers advice and put the whole leg and marinate in a oven bag and baked. It was very moist and tender. A definite repeater!!

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Alisi P

Home Town: Suva, Viti Levu, Fiji

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Reviewed: Jan. 21, 2008

Added balsamic vinegar to marinade. Used two 6 pound legs of lamb and doubled the marindade. Marinated each leg in a large plastic bag for 24 hours. Tented lamb for first 30 minutes at 420, then lowered temperature to 350 and cooked for an hour, then removed tent and raised temp back to 420 for 30 minutes. I also added diced potatoes to the pan while roasting. Lamb came out perfect. I cooked for a hungry and knowledgeable crowd, and got rave reviews from everyone. Lamb was tender and juicy. There were some well-done pieces on the ends, and some rare pieces in the middle, with perfectly medium rare to medium pieces throughout. Flavor was perfect! To do over, I would not change a thing to the marinade, meaning I would not add balsamic. I also would tent 30 minutes less at 350, not add the potatoes to the pan, and baste the lamb with the juices every 15 minutes. With these modifications this will be a gourmet recipe to add to anyone's collection!!!

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alanwmoore

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 15, 2008

This makes the BEST leg of lamb! I cut holes in the lamb to place slivers of garlic inside the leg of lamb. I also place the marinade in a plastic bag and then put the lamb in to soak over night. This way I find that you can get the marinade to coat the whole leg of lamb. Will make again and again!

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winterlovin

Cooking Level: Expert

Living In: Perth, Western Australia, Australia

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Reviewed: Jan. 12, 2008

My family loves this. I have turned it into an Easter family tradition.

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MRSKJS

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 6, 2008

this recipe was delicious, my first time making lamb, i used lamb chops though, marinated them for about 4hrs,cooked on stovetop in olive oil, i added 2tsp of apricot preserves also which gave alot of flavor, overall was extremely pleased with the taste, not gamey at all...the mixture of ingrediants were wonderful, thanks so much..its a keeper

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carie

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Reviewed: Dec. 29, 2007

I'm not a fan of lamb as it can be too gamey for my taste but I really like this recipe. Like others I put in some balsamic vinegar and lemon juice into my marinade and put it in a tent. The lamb came out medium and was tender and full of wonderful flavor. I really think the marinade cuts the gaminess of lamb and the teste was wonderful.

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linskyd

Cooking Level: Beginning

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Reviewed: Dec. 25, 2007

Very tasty! I used 6 lbs lamb leg with the exactly same amount manaride, only alternation I made was inserting more garlic slivers into the lamb. The reviews were really helpful to me. I did put 2 cups of water into the bottom of my roast rack. I put the lamb in at 450 F for 20 minute without any burning( I also made a foil tent).and 350 F for rest of 2 hrs. T was 140 F when it done, but my baby thought it was too pink. But it tasted very good, and he kept eating!!

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chris1407

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Reviewed: Sep. 25, 2007

Loved the Marinade my roast was only 3.5 pounds but used the whole marinade and a touch of lemon Juice - marinated for 24 hours and then roasted. DELISH and my DH thinks so too. I read all comments b4 making so roasted at a slower heat. Have to comment about Lamb roast leg sizes, anything larger than 5 or 6 pounds has to be a hogget not a lamb so of course will need more marination - Older :-)

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Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Sep. 4, 2007

juicy and tender... garlic and rosemary, yum!

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Aug. 22, 2007

This had great flavor! I only had 1.5lb boneless leg, so I had to adjust the cooking time quite a bit. The marinade was a nice combination of mustard, honey & garlic. Will definitely keep this recipe. I think I'll try it on chicken as well.

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Tiffany

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Jun. 25, 2007

Wish I could rave as well as others have, but truthfully, I'm not sure about this one. This was an expensive disappointment. I used fresh rosemary from my garden and an expensive, choice-cut of lamb, and followed the recipe to the "T". We ended up with a lot of left-over lamb that went to waste. My three children and husband are not picky eaters and usually willing to try most anything, but they were not impressed by this recipe at all. Maybe I went wrong somewhere? I don't claim to be a pro-chef, but with 25 years of cooking and pleased eaters under my belt, I can't imagine what happened with this one.

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Celiac_family_mom

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 17, 2007

This was great-first time I made lamb at home! I also used this marinade for a pork tenderloin just in cast we didn't care for the lam-so we got 2 for the price of 1!! I also, added about 1/4 c. Marsala wine to the marinade and it was great.

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: May 27, 2007

this had an excellent taste to it but i had a problem with it burning really badly. other than that will difinitely try it again, it was my first time makeing lamb.

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jjbryson

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Reviewed: Apr. 15, 2007

I love this recipe. Did it for Easter for a block party this year and got rave reviews. Did it again a few days later, cooking a 5 lb boneless roast for 2 hours at 300 degrees and liked it even better!!! I did add a little extra lemon juice, mainly based on my preferences. I even used the marinade for a pork loin that I cooked a few days later. Rosemary,garlic and lemon. You can't beat it.

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wannabechef

Cooking Level: Intermediate

Home Town: Bertram, Texas, USA

Living In: Spicewood, Texas, USA

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Reviewed: Apr. 12, 2007

I'm not big on lamb but my husbands family loves it. This recipe was super easy and I didn't have to worry about leftovers. I had 6 pound boneless leg of lamb, cooked it in a roaster at 350 for about three hours, and that worked fine. I followed another members suggestion and added vinegar to the marinade.Thanks!

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Trillow

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Reviewed: Apr. 11, 2007

I beleive this recipes is not for people doing lamb for the first time. The degrees of cooking is why off i had to cook mine at 325 because at 400 it was burnin the juices and the top of my lamb. In addition the time its way off i had to cook mine for almost 2 hrs. Also, the tast was not that good. I will never make this recipe again

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sandy

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Reviewed: Apr. 10, 2007

yum.... yum.... yum. We did the marinade overnight then put the roast on a spit on the grill. Cooked for approx 2 hours with an internal temp of 150. wow... couldn't ask for a better roast. This is our new lamb recipe for Easter!! Thanks for passing this along jmass!!

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