Reviewed: May 13, 2012

I followed a lot of the reviews to tweak this recipe because I was making it for Easter and didn't have room for mistakes. I used the thermometer and cooked it more well-done. It pleased even my guests who normally don't like to eat lamb. )I read the top 3 most helpful reviews focusing on the heat and moisture components).

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gilo

Reviewed: Apr. 26, 2012

add balsamic vinegar...super

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lmdb1234

Reviewed: Apr. 23, 2012

Very tasty and easy! I added a little red wine to the marinade..... we had no leftovers!

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Ev Birch

Reviewed: Apr. 11, 2012

Even the leftovers were delicious! I followed the recipe exactly.

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LynnieD

Reviewed: Apr. 9, 2012

very nice flavor. Be sure to follow others' suggestions re: cooking temp/time and putting water in the pan. I seared at 450 for 20 minutes and then slow-roasted at 325 for another 2 hours or so under a foil tent (I had a bone in leg, so mine took longer to cook). I checked every 20 min or so near the end with a meat thermometer and basted each time. For that last 10 min I removed the foil tent and it browned up nicely without drying out. The drippings + the water at the bottom of the pan made a perfect au jus. We didn't bother making it into gravy. We served it with strawberry spinach salad II & deviled eggs for an appetizer.

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Reviewed: Apr. 9, 2012

lovely flavour from the marinade and not overpowering like some can be

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DaisyPersian

Cooking Level: Expert

Reviewed: Apr. 9, 2012

Excellent marinade. I took the recommendations of others and added 1/4 cup balsamic vinegar to the marinade. We let the meat marinade overnight as well. Cooked at 450 for 20 min, used a loose foil tent and cooked at 350 for 55 min then removed the tent and cooked at 400 for 10. Meat was Medium when done. I will cook for less time at 350 next time for more med rare.

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ndc25

Home Town: Cape Cod, Massachusetts, USA

Reviewed: Apr. 9, 2012

What a beautiful recipe! Used it on a 9lbs leg of lamb and it turned out wonderful.

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MsSquirrel

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Apr. 8, 2012

This is a fantastic recipe and really easy to make. I wasn't sure about the ingredients at first but wow, they tie together nicely. The only thing I did different was turn it all the way down to 350 after the initial 20 minutes at 450, and I cooked it a bit longer, I think about 90 minutes. It was perfectly medium rare. I gave this recipe 5 stars becuase my 4 year old fussy eater asked for seconds, which rarely happens, let alone with meat. What an awesome recipe!

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Italian Mommy

Reviewed: Apr. 8, 2012

My first time with lamb and I received many compliments at my Easter dinner! However, I do not feel the marinade permeated the meat very much - I did cut slits in roast and inserted garlic and that I tasted. I baked at 450 for 15 minutes, then turned down to 325. The lamb roasted for hour and a half until thermometer read 120. Wound up resting for 30 minutes while other dishes were cooking and temperature rose to 130. I would make this again, but I skip the overnight marinade next time

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