Reviewed: Apr. 15, 2005

I made this lamb tonight and the top started to get very black after the first 20 minutes, I didn't use a foil tent like others had suggested since I wanted to give the recipe a go as is first. My roast was just a tad under five pounds and I cooked it as suggested and it was leaning towards rare. I think maybe 425 degrees for the first twenty minutes then maybe 375ish the rest and cook for maybe 15-20 minutes longer??? The bottom of the pan got very burned and dry also, maybe needs some liquid? This had a good taste and with a few tweaks I will make this again.

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Cookiesprite

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Reviewed: Apr. 11, 2005

This was excellent. I made only slight alterations to the recipes. I injected garlic cloves into the meat. I also lowered my oven to 325 immediately when I put the lamb in. No other modifications. Used a thermometer to check doneness. Very flavorful. I will certainly make this again.

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Apr. 10, 2005

My husband wouldn't stop raving about this delicious recipe! The flavors are wonderful together! I did have to cook it longer because we like it more on the medium side. The only thing I would suggest is to put a little water in the pan so the marinade/drippings do not burn. I will definitely make again. Thanks!

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HELCHA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: La Grange Park, Illinois, USA

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Reviewed: Apr. 6, 2005

Great dish, but I strongly recommend using a meat thermometer. My leg of lamb was a lot smaller so it was done in 40 minutes.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Apr. 3, 2005

Great recipe, i never cooked lamb before, so this was new for me. it came out good, though i'd suggest cooking it longer than the recipe calls for. it's nearly raw here.

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REDWIN

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Reviewed: Mar. 28, 2005

This was SO delicious, I'm still enjoying it today. I've never cooked lamb before and this recipe was perfect. Everyone raved about how good it was and wanted to give it 10 stars if they could - thanks so much!!! 3/23 - Made it again this Easter - still FABULOUS. Love this recipe!!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Mar. 28, 2005

This recipe is not only easy but the taste is FABULOUS! We can't wait to have the leftovers tonight. I am going to make this the next time we have company. My husband is not a big rosemary fan, but combined with the Dijon mustard, honey and lemon zest it really WOWS your taste buds. We both loved it.

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VRICHMAN

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Reviewed: Mar. 28, 2005

I made this for Easter in my Rotissiere. I followed the advice of many reviewers and added the Balsamic vinegar, olive oil and then blended it all together. I pulled the net off and stuffed the roast with garlic and a put a little of the marinade inside and then put the net back on. (tough task but worth it.) My roast was a 5.5 lb boneless and it cooked to medium-well in 1.5 hours. I was taking the advice of a reviewer who said 30 minutes per pound in the rotissiere, but in my opinion, if you want medium-rare, 20 minutes per pound will do. My relatives LOVED it and my husband said that it ranked right up there with one of his favorite dishes. I served it with roated potatoes and greens (from this web site) and broccolli steamed with lemon zest. It was an excellent meal.

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KK8USA

Cooking Level: Expert

Home Town: Copperas Cove, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 28, 2005

This is fantastic everyone at Easter liked this lamb and most had never had lamb before,had about 20 adults and 6 kids. I doubled marinade, covered roast well and because it was a boneless leg I was able to get the marinade well into middle of roast. Like other reviewers I put marinade into blender, this resulted in the rosemary having a stronger taste, next time will probably just use the 2 tablespoons rosemary and double every thing else. Roasted at 450 for 20 min. then 325 for 1-1/2 hours this was med. rare for a 5-1/2 lb. roast.

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CODEACE

Cooking Level: Expert

Home Town: Madison, South Dakota, USA

Living In: Brookings, South Dakota, USA

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Reviewed: Mar. 27, 2005

I made this for Easter. Everyone loved the flavor. I followed the recipe for the marinade. I slightly cooked it longer than I should have, it wasn't pink inside. Next time I'll cook it exactly as the recipe states. I made a gravy for it by adding water, a little balsamic, garlic powder, salt and pepper to the roasting pan after I removed the meat. It was very good.

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ItalianGrammy

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Reviewed: Mar. 27, 2005

This is the best way I have ever cooked/eaten lamb. Served it for Easter along with Janet's Oven Roasted Potatoes and home-canned Green Beans. Made a marvelous gravy in the pan the roast cooked in using a little corn starch and white wine. Kudos to Jmass for this great recipe!

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LUV2COOK2

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Reviewed: Mar. 27, 2005

Well I made this today for an easter celebration for family and it turned out very good....the flavorings were very tasty...problem with the whole meal is that it turns out that my husband, myself, and our two young children HATE lamb....oops...but everyone else thought that it was wonderful. I used my food processor to make the marinade and it came out very nicely with a little olive oil in the mix. Thank you even though we didn't like lamb

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 24, 2005

I made this for Easter last year. This is incredible! I didn't have time to marinade it more than about an hour or two but it was still flavorful and juicy. I think this is the best meat dish I've ever prepared. I'm making it again for Easter this year.

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AARONS COOK

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Reviewed: Mar. 23, 2005

This is fabulous!!! My whole family loves this recipe, even those who usually find lamb a little "gamey" enjoy it.

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Desiree

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Reviewed: Mar. 14, 2005

This recipe is really wonderful. I had 8 people round for a Sunday roast lunch and everyone absolutely loved it! Will definitely do this one again.

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SBPORTER

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Reviewed: Mar. 13, 2005

We are not lamb eaters, but read this: My husband was waiting for me to make him a roast. Well I made this one, he ate every bit for two days, practically licked the plate clean. He said he loved the roast, I asked him if he liked "Lamb Roast" and he said no, then I told him that the roast was "Lamb". He couldn't believe it, I will make this roast from now on!

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KMASTEJ

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Reviewed: Mar. 12, 2005

absolutely delicious

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WANDAMINA

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Reviewed: Feb. 14, 2005

Used this recipe on chops. Good but I still like the lamb chops with balsamic reduction better.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 20, 2005

I made this recipe for Christmas dinner. I however did marinate the lamb an extra day and I also did as one person suggested and added some water so that it would not stick to the pan. I had rave reviews. I will definately use this one again!!!

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PAMKRUSE

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Reviewed: Jan. 15, 2005

This was excellect! It was my first time preparing lamb, and it came out great! Highly recommend!

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AMOODYBABY

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Roast Leg of Lamb with Rosemary

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