This was our first experience with lamb. I purchased a 4 lb boneless leg and took off the twine before marinating. That was the first mistake. The leg was difficult to keep together. I combined all of the ingredients in a ziplock bag, put the lamb in the bag and rubbed the ingredients all over like I would have for a steak. That was the second mistake. While the ingredients did make it all around the leg, they did not disperse as much as I would like, especially the rosemary. As we are not fans of medium rare meat, I kept the leg in the oven until the internal temp was 155 and let it stand for 15 more minutes until the temp was 160. The taste of the marinade did not overwhelm the taste of the meat. For those who've never made this before, lamb tastes like a cross between a juicy slice of pork and really good roast beef. I don't know how else to explain it. It was very juicy and tasted delicious despite my mistakes. HAHA! Thanks for the recipe.
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This was our first experience with lamb. I purchased a 4 lb boneless leg and took off the...