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Roast Leg of Lamb with Rosemary

Reviewed: Apr. 6, 2010
I have never cooked, baked, roasted or served leg of lamb before. This year, I had 15 people to dinner, four of whom are lamb perfectionist and decided that along with the traditional turkey dinner, I would surprise them and serve lamb. For weeks, I scoured the internet for a recipe so I would not disappoint them with their lamb for Easter dinner. I found this recipe and read the many reviews. I bought an organic spring leg of lamb from New Zealand. I decided to use this recipe, but like a couple of other readers, I used lemon juice instead of zest, added olive oil and balsamic vinegar to the overnight marinade. I roasted it at 300 for 3 hours in a convection oven, it was 7 pounds. It was pink at the bone and medium everywhere else. When it was time to serve it, I added fig jam to the drippings and poured it over the carved lamb on the platter. This was a HUGE HIT! Nobody could believe I had never cooked lamb before as it was so tender and tasty. I was still getting compliments as my guests were going out the door. Even my husband, who does not like lamb, tried it and he loved it as well. Great recipe and it will now be added to our annual Easter Dinner menu. Thank you...
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