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!

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

Reviewer:

Trillow

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

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

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

Reviewer:

sandy

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

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!!

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

Reviewer:

JOAN2005

Cooking Level: Expert

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

Reviewed: Apr. 9, 2007

Wow. This was my first roast lamb, and it was spectacular! I made it for Easter dinner and it was perfectly caramelized on the outside, and pink and juicy and tender on the inside, with such a wonderful flavor from the marinade. I used a boneless, tied roast (about 5 lbs.), the lemon juice from the lemon I zested, a splash or two of soy sauce, and a dash of balsamic vinegar. Marinated over night, roasted 20 minutes at 425, then turned down to 350 for remainder of the time. Poured 2 cups of water to the pan, and basted with the leftover marinade a couple of times while cooking. Used a foil "tent" when I noticed it getting too brown. I also used a meat thermometer to check for doneness. Will make this again!!

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

Reviewer:

AmTricia

Cooking Level: Expert

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

Reviewed: Apr. 8, 2007

This was a delicious leg of lamb. I read the other reviews and roasted at 400 for 20 minutes and then reduced the heat to 375 for the remainder. I also added the balsamic vinegar as others had suggested. The meat was delicious and tender. I will definately make it again and again.

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

Reviewer:

fozziesmom

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Valley Cottage, New York, USA

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

Reviewed: Apr. 8, 2007

Awesome! I added the balsamic vinegar and olive oil like others suggested. I coated quartered potatoes and carrots with honey, olive oil, salt, and rosemary and put them around the roast. The cook times and temps were just about right for a 6lb bone-in leg roast. Excellent recipe.

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

Reviewer:

mommy

Cooking Level: Intermediate

Living In: Cortez, Colorado, USA

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

Reviewed: Apr. 8, 2007

Today I tried this recipe. I read all the reviews and did some research on other websites. Unbeleivable!!!! I did add some balsamic vinegar and lemon juice to the marinade. I added 1 cup of water to the bag placed a rack inside the bag, tied every inch or so and cooked it at 300 for 2 hours. I also reserved 2 cups of drippings added a little red wine, some reg cream and cornstarch for a delicsious gravy

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

Reviewer:

Neal III

Cooking Level: Professional

Home Town: Palm Beach, Florida, USA

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

Reviewed: Apr. 5, 2007

We were disappointed with this recipe. I used a boneless leg of lamb and cooked it for 1 1/2 hours at 325 it came out well done, and the marinate burnt so I had to add water. We marinated it for a day and a half and it didn't seem to matter. It made the house smell good but we will not be making this again. I recommend the Lamb chops with a balsamic reduction.

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

Reviewer:

Kateriee

Cooking Level: Expert

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

Reviewed: Mar. 23, 2007

This lamb roast was delicious. I put garlic cloves inside the roast to help add to the flavor of the meat. I initially roasted it at 400 degrees for 15-20 minutes, then at 350 minutes for the rest of the time. A 145 degree internal temperature is too low, the roast was very pink(almost red)through out. I will try an internal temperature of 160 degrees next time I make this recipe. Also I will add water to the bottom of the pan to help prevent the sauce from burning up on the bottom of the pan.

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

Reviewer:

Eila

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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

Reviewed: Jan. 22, 2007

I also added lemon juice and balsalmic vinegar to the marinade. I let the roast marinate for 24 hrs turning it often. When roasting I also added 2 cups of water to the pan and put white and sweet potato wedges in the pan with roast sitting on rack. My husband and sons gave this rave reviews as in amazing! I followed the cooking directions that came with the lamb which called for slightly lower temps and less cooking time and it came out perfect. I also made a gravy with some red wine and flour and water. We will never eat lamb any other way.

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

Reviewer:

beth p

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

Reviewed: Jan. 5, 2007

This was too sweet. GREAT W/MODIFICATIONS THOUGH... When I made it again, I substituted the honey for soy sauce (about 3 Tbsp)kept the temp at 400 until med rare. It was a winner. Also, make sure you use a dark Dijon mustard, not the pale stuff and certainly not the yellow stuff. If using dried rosemary, use about a tsp and grind it to powder first to release the flavor.

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

Reviewer:

Kathi Corl Browne

Cooking Level: Intermediate

Home Town: Madisonville, Kentucky, USA

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

Reviewed: Jan. 4, 2007

I used a boneless leg of lamb and added a squeeze of lemon and a T of balsamic vinegar as suggested. Next time I will leave out the vinegar. This was easy and very very good.

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

Reviewer:

CNELLIG

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

Reviewed: Dec. 29, 2006

Made this for a large party. The flavor was great but the lamb burned and I had to lower it to 375, 450 and 400 are just too high for roasting. I'll try using an oven bag next time.

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

Reviewer:

JOYCESHAW

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

Reviewed: Dec. 26, 2006

We cut the lamb up into pieces and the cooking time was much shorter. The lamb seemed a bit dry, but next time we will try to make sure the lamb is in its juices for longer.

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

Reviewer:

Katie

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

Reviewed: Dec. 17, 2006

I'll never make roast lamb any other way from now on. This recipe was amazingly delicious. I had guests for dinner and they all proclaimed it the best lamb they had ever had. Serve with those little red potatoes, cut in half and roasted.

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

Reviewer:

Peggy

Cooking Level: Expert

Home Town: Garden City, New York, USA

Living In: Ottawa, Ontario, Canada

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

Reviewed: Dec. 2, 2006

Really yummy.. I should have added the water (but I forgot until after I left the house).

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

Reviewer:

ANTIHOPE

Home Town: Philadelphia, Pennsylvania, USA

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

Reviewed: Nov. 16, 2006

YUMMY!

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

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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

Reviewed: Oct. 15, 2006

Like the previous reviewer, I lowered the initial temperature to about 375 for the first 15 to 20 minutes. Then I reduced the temp to 350 and covered the lamb with aluminum foil to keep it juicy. This recipe is excellent.

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

Reviewer:

MANRAY76

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

Reviewed: Sep. 10, 2006

This was fantastic! We didn't really know what to expect because we'd never cooked lamb before. It was absolutely outstanding. This will be a staple of my gourmet repertoire.

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

Reviewer:

CookingDiva

Cooking Level: Intermediate

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

Reviewed: Aug. 24, 2006

good stuff

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

Reviewer:

gr8lips

Cooking Level: Intermediate

Home Town: Kings Park, New York, USA

Living In: Mesa, Arizona, USA

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!