Reviewed: Apr. 8, 2012

First time I ever roasted Lamb. It was a thing of beauty and so incredibly delicious, my picky eater had 2 servings!! In addition to putting red potatoes in to roast with the lamb, I quartered an onion and added it as well as an extra couple garlic cloves. Wonderful Easter meal! Phenomenal protein source. Now if only it wasn't so expensive!

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Reviewer:

HisRagamuffin

Reviewed: May 1, 2011

I had a liitle trouble with this recipe. Probably because of the type of lamb I used. Remember not every piece of meat you use tastes that same. Especailly with lamb you need to be aware of what kind of lamb it is and how it was raised. This all affects the flavor later. MIne was australian and I think a simple tryed and true family mixture wood have worked better.

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Reviewer:

michele

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Cooking Level: Intermediate

Reviewed: Apr. 24, 2011

Simple recipe and great results. I used a mix of salt, crushed peppercorns and paprika for the exterior rub and to get a crisper crust, I did the last 20 minutes of the cooking at 450 degreees. The results were remarkable - almost the entire roast was gone in less than half an hour.

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Reviewer:

alex

Reviewed: Apr. 24, 2011

We eat this lamb all the time. My husband gets excited when I'm planning to make it. Super easy to prepare and comes out perfect every time. We use fresh rosemary from the garden. I just dry it and pulverize it in my Magic bullet. Yummy!

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Reviewer:

Leanna

Reviewed: Apr. 18, 2011

Delicious, this is our traditional Easter dinner. I also roast potatoes around the leg. I peel, quarter and par boil the potatoes and add them around the leg for the last hour of roasting. Parsnips are also a good root vegetable to do this with.

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Reviewer:

Andrea F

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Feb. 21, 2011

For the few amount of ingredients, this recipe was incredibly tasty! I made a gravy out of the drippings using chicken bouillon, cooking sherry to deglaze the pan, apple cider vinegar, Worcestershire sauce, and pepper (used flour to thicken). It complemented the meat really well! I turned the leg halfway though. I also rubbed olive oil on the leg with the rosemary salt and pepper before baking, and added water to the bottom of the pan for the gravy. Any time I have a leg of lamb from now on, I'll be using THIS recipe!

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Reviewer:

Chiizorg

Reviewed: Jan. 20, 2011

Used minced garlic, rosemary, and oregano. I mixed them to make a rub and massaged into the roast. YUM!

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Reviewer:

J1MILLER

Reviewed: Jan. 4, 2011

We served this dish for Christmas and it was WONDERFUL!! Perfect for a special occassion. We added the water to the bottom of the pan as suggested :)

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Reviewer:

Josie

Reviewed: Dec. 22, 2010

Excellent recipe! My mom taught me this YEARS ago and its irronic that I would find it here on allrecipes! The olive oil is on point and don't be afraid to be generous with your garlic!

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