Reviewed: Apr. 22, 2006

I made this for my family for Easter dinner. I used a 4 1/2 lb. boneless leg. I was concerned that there wasn't enough marinade to do the job. But I always attempt to follow the recipe as written the first time I make it. I marinated it for about 20 hours. I cooked it to medium, and it was juicy and tender. But a little bland. I agree with one of the reviewers who thought that the marinade seemed a little odd for lamb. I feel it is better suited for pork or chicken. Also, it needed more marinade...the body of the marinade was 1/4 cup of honey and two tablespoons of dijon mustard. It needed to be wetter, perhaps with vinegar, wine or even Italian dressing. We did enjoy it, with lots of apple-mint jelly, but after all the rave reviews, I was still a little disappointed.

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LAURA B.

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Apr. 18, 2006

wow, everyone thought it was the best leg of lamb they had ever eaten, so tender and flavorfull

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LAURSAVVY

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Reviewed: Apr. 17, 2006

Excellent. Served for Easter and everyone loved it.

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LESLEYfromWI

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Reviewed: Apr. 17, 2006

Served for Easter lunch with wild rice and asparagus. It was delicious.

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elaine98329

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Reviewed: Apr. 16, 2006

This is a great recipe, my family totally enjoyed it today...Easter Sunday. I did add olive oil and balsamic vinegar to the marinade as it stretched it some. I also placed the lamb and marinade in an oven bag and marinated overnight, then roasted in the bag for about 2 hours and 15 minutes at 350 degrees, very, very tender, very moist. I don't like my lamb pink but do like it tender so opted for the slower roasting. This is definitely a keeper recipe.

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VAUGHN15

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Reviewed: Apr. 9, 2006

Best lamb I've ever eaten because I don't like lamb usually. But the ingredients made me try it since my husband loves lamb. I made it to recipe except that it marinated for 2 full days in the refrigerator, turned every 6-8 hrs. Since I only had a 3lb boneless leg, I cooked it as stated at 450 degrees, then til the inside temperature was 145 degrees which ended up being only 26 minutes. Will make again for sure.

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DECAR48

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Reviewed: Apr. 1, 2006

The only complaint I have about this recipe was that it took away the gamey taste of the lamb and that is what I like best about lamb. It tasted more like roast beef. Other than that it had a very good flavor.

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BULLITZ

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Reviewed: Mar. 12, 2006

This was fantastic. Used a couple other reviewers suggestions to add a squirt of lemon juice and a tbs of balsamic vinegar to the marinade and let sit in the fridge for about 2 days in a ziploc bag. Reduced the heat, perhaps too much, I want to say I put it at 325 but may have been 300 -- ended up having to put it back in for another 30-40 minutes. Came out perfect then. Nice, flavorful and tender and juicy. Mmmmm. Will definitely make this again when I'm expecting more than two people for dinner.

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Kristen

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2006

Great, I cooked mine in an oven bag to enhance the flavour and avoid the marinade burning. Have made this several times.

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Kathy

Cooking Level: Expert

Home Town: Sydney, New South Wales, Australia

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Reviewed: Feb. 22, 2006

Forgot to add I had the same problemn others did with the burning marinade in the bottom of the pan and portions with the burnt on honey. Maybe someone can modify this recipe for a better outcome.

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BUNNYSLUG

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Reviewed: Feb. 20, 2006

This was the first time I've made a leg of lamb. It won't be my last! This recipe was better than delicious! My husband loves lamb and I made it for his birthday...he was very surprized and happy that I attempted the lamb. Then he tasted it! Mmmmmm...don't change a thing in this recipe. It's perfect!

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AJSMOM3

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Spring Branch, Texas, USA

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Reviewed: Feb. 16, 2006

This is the BEST lamb--so tender and flavorful!

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JIMELISSA

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Reviewed: Feb. 13, 2006

We tried this with a butterflied leg of lamb, since we didn't have bone-in. My husband was hesitant... doesn't like mustard and persuaded me to do only one of the two legs with this marinade. Everyone loved it, and you guessed- he was sorry we only had one! The combination of flavors was excellent. My husband doesn't like sweet meat, and thought the honey- mustard combo was beautifully balanced. Definite "do it again" and am trying it with other meats as encouraged by some others.

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PE_girl

Cooking Level: Intermediate

Home Town: Port Elizabeth, Eastern Cape, South Africa

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 13, 2006

The lamb was pretty good (though I cooked mine a little too long). I also made turkey chops with the same mainade and they turned out better than the lamb. It was a little sweeter than I like my meat though.

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 8, 2006

Disappointing. Marinated a boneless leg of lamb for a day and a half, even cutting slits to help the marinace penetrate, and we didn't notice much flavor enhancement at all.

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SJRJA

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Reviewed: Jan. 2, 2006

Excellent!!!! Had it with yogurt mint sauce....awesome!!!

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F.An

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Reviewed: Dec. 28, 2005

The flavor of the lamb was great, I used some Tupelo honey in the marinade which is divine. I had difficulty with it burning in the roasting pan, though. The lamb cooked fine on the inside, but the honey was charred in some places and left a messy clean up task. What did I do wrong? I will try this again if I can prevent the burning.

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IVERYGIRL

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Reviewed: Dec. 7, 2005

This was my first time cooking lamb and I am speechless! Lamb marinated 48hrs and it was yummmmmy! I've used this recipe at least 2-3 times, and it has been marvelous every time!Don't change a thing!!!

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GAPEACH12

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2005

This was our first experience with lamb. I purchased a 4 lb boneless leg and took off the twine before marinating. That was the first mistake. The leg was difficult to keep together. I combined all of the ingredients in a ziplock bag, put the lamb in the bag and rubbed the ingredients all over like I would have for a steak. That was the second mistake. While the ingredients did make it all around the leg, they did not disperse as much as I would like, especially the rosemary. As we are not fans of medium rare meat, I kept the leg in the oven until the internal temp was 155 and let it stand for 15 more minutes until the temp was 160. The taste of the marinade did not overwhelm the taste of the meat. For those who've never made this before, lamb tastes like a cross between a juicy slice of pork and really good roast beef. I don't know how else to explain it. It was very juicy and tasted delicious despite my mistakes. HAHA! Thanks for the recipe.

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Haines525

Cooking Level: Expert

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Reviewed: Nov. 20, 2005

I added chopped fresh mint. Everyone loved it!

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ANGELICATV

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Roast Leg of Lamb with Rosemary

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