Reviewer:

Subtletree

Reviewed: May 4, 2013

Fabulous!!

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Reviewer:

janet

Reviewed: Mar. 31, 2013

This turned out absolutely perfect. We had a fairly small roast, so I was glad I didn't wait the full 90 minutes, but went by the meat thermometer. Plus, I had drizzled the extra rub on the veggies before putting it all in the oven and it was sooo good. None leftover, I'm afraid. Next time we'll have to get a bigger roast!

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Reviewer:

jenalive

Reviewed: Mar. 29, 2013

This was great, real easy and by mistake I poured the marinade over the root vegetables and mixed that up then placed the 5 lb boneless lamb leg which also had been rubbed with the marinade and placed it all in the oven to bake for 135minutes for medium lamb, smelled great and tasted great. I also used some golden beets as one of the root vegetables.

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Reviewer:

Niftrick

Reviewed: Feb. 19, 2013

The veggies did not really work well for us. They lacked flavor; although the lamb was very nice.

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Reviewer:

Chip Dunning

Cooking Level: Intermediate

Home Town: Hebron, Indiana, USA

Living In: Milford, Ohio, USA

Reviewed: Dec. 10, 2012

Very good! The marinade was enough to add to the vegetables in the bottom of the pan. I used potatoes , chopped onions,carrots, and a sliced fennel bulb. I added a half bottle of Greek olives from Trader Joes( all I had left). I also added some fresh thyme to the pan with the marinade. My family and friends loved it and took doggie bags home.

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Reviewer:

mudmom

Reviewed: Feb. 27, 2012

Root vegies don't have much flavor

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Reviewer:

Susan

Reviewed: Jan. 16, 2012

We are military family and live in Germany and could not get a leg of lamb, so I substituted a 4lb Ribeye Roast. Allowed the roast to marinate while I boiled the vegetables for 20 minutes, added an extra sweet potato, (no yams or white potatoes in the house at the moment). Only put in 2 parsnips but added 2 cups of brussel sprouts to give it color. Also added an onion when boiling to add flavor and topped off with some mushrooms as I was putting it into the oven. Everyone thought it was fabulous.

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Reviewer:

Saj Mom

Cooking Level: Intermediate

Home Town: Westtown, Pennsylvania, USA

Living In: Landstuhl, Rheinland-Pfalz, Germany

Reviewed: Oct. 19, 2011

This tasted really good, but I cut the root vegetables too large and they remained firm after I roasted them. I made the following changes: I marinated the lamb leg for 4 hours before roasting, I poured the excess marinade into the root vegetables and mixed them until they were all coated. I left the lamb in a bit longer with the oven off, it was medium done and more rare on the bottom. Next time I would try putting the leg on its own baking dish half-way through and covering the vegetables with a lid so that they would soften. I would also cut the vegetables into smaller pieces.

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