Reviewed: Oct. 4, 2009

we love lamb at our house. This was delicious and easy! Will do this over and over!

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Reviewed: Jun. 18, 2009

Mine was excellent, my mother said that it was the best leg of lamb she has ever had, well that's a compliment in of itself.

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Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Feb. 18, 2009

I have made this recipe about three times roasted at 325 for 3 hours for a 6 lb roast. It has turned out perfectly each time. Did follow one of the reviewers advice and rub with olive oil put garlic and rosemary in slits on both sides. Served along with a greek cucumber dip and pita bread. YUM!

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Terri M

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 12, 2009

This is not a new recipe in my life, as this is how it's been cooked by my family for years, it's great and always will be great

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CHARLESBSIMPSON

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 12, 2009

Absolutely delicious! Tender, juicy, simply mouth-watering! Will be having this again, many times! Thanks!

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Lisa P.

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Reviewed: Sep. 17, 2008

Loved this recipe. So simple. I would use less salt next time, but my husband thought I should leave it as is.

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helenl553

Cooking Level: Intermediate

Home Town: Wrentham, Massachusetts, USA

Living In: Martha's Vineyard, Massachusetts, USA

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Reviewed: Aug. 13, 2008

Tremendous! I actually take small sprigs of rosemary and stick them in the slits with the garlic, it seems to give the entire roast a little rosemary flair!

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herkind

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Richardson, Texas, USA

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Reviewed: Jul. 6, 2008

This is a GREAT recipe! The only thing i did differently was to cut slits here and there in the leg and place slivered garlic in it before roasting. YUM!

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 24, 2008

My lamb turned out very moist and flavor-filled. I followed others' suggestions (oil rub, salting and peppering the outside and turning halfway through roasting)and was quite pleased with the results. Easter dinner was a success. Thank you for a very simple yet tasty recipe.

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Dec. 2, 2007

I had made this last spring and forgot to rate it. That was the first time I made a roast of any kind and it was delicious. Very easy to do and the meat was moist, tender and flavorful. I've done it again a couple of times. Quite a lot considering we do not eat big meals often. I took the other reviewers' advise and rubbed the roast with olive olil before cooking. I am going to do it again for Christmas. Thank you for a wonderful and easy recipe.

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NADO2003

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Reviewed: Sep. 30, 2007

This was the first time ever using lamb. It was very good with lots of flavor. Will make again.

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MYSTY1

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Reviewed: Jun. 7, 2007

I loved this. I did a very small portion (1 pound), and once I figured out the cook times it tasted fantastic. I even used dried rosemary, and the flavor was still great.

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SusanQ

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Reviewed: May 22, 2007

I made this tonight for dinner and it was just wonderful! I rubbed olive oil on the lamb before adding the spices and used dried rosemary instead of fresh. I also cut slits in both the top and bottom of the leg of lamb for the garlic and used more garlic. For a 5 pound leg of lamb, I roasted it uncovered at 350 for 2-1/2 hours.

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baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 26, 2006

Best lamb I've ever eaten. Followed the recipe exactly except I rubbed a little olive oil on it before I salted and peppered it. Will always use this recipe for leg of lamb. Thanks

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GRANNYGREEN

Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA

Living In: Blackfoot, Idaho, USA

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Reviewed: Oct. 24, 2006

I picked this recipe because of the simple preparation. This was the first time I made lamb, and it turned out great. I did add the garlic to both sides of the roast and really liked that. Mine came out more well done than I would have liked, but the flavor was great. We will be having this one again!!

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JENUS

Cooking Level: Expert

Living In: Chesterfield, Michigan, USA

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Reviewed: Oct. 9, 2006

I brushed olive oil on before seasoning it. When the roast was done, I sliced it and stirred it with the drippings. This made all the meat very flavorful. Yum!

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evelynne

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Reviewed: May 31, 2006

very easy I made this leg of lamb (aprox 5 lbs) for a French Soiree party. I roasted my piece of lamb on 400 for one hour to brown, then added about 3 cups of water and covered the lamb, turned down the temp to 275 and let it slow cook for about 3 hours. 45 mins before it was done I added small new potatoes and 1 large onion sliced. I let it rest for about 20 mins before slicing. It was so tender you could cut it with a fork. I made a corn starch gravy out of the juices that were left.

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dawnbakescakes@msn.com

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Reviewed: Apr. 4, 2006

This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven. Better than dinner with Tom Cruise! (re old lamb TV ad...)

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Sammy L

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 24, 2005

Wonderful, simple and simply delicious. The fat on the lamb gets so yummy and crispy that it's hard not to resist nibbling on it. The drippings make a fantastic gravy too. Great Mikell!

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