I didn't cook this recipe, another person did at the food bank that I work in; for our soup kitchen on Friday. I have eaten leg of lamb, lamb chops, and lamb all of my life at excellent 5 star restaurants and this recipe was delicious. She prepared 4 legs and served over 40 people lunch (which included homemade rice pilaf and a carrot, parsnip, onion vegetable dish with a Dijon butter sauce as accompaniments) and there were only 2 people who didn't like it and they don't like lamb to begin with, there were no leftovers and some of our volunteers didn't eat because we wanted to make sure that all the people who came in could eat.... This recipe is so great that I ran out and bought 2 boneless lamb legs and they are dinner for Sunday night. I do admit that I made a huge mistake and forgot the garlic in the paste-rub. I adore garlic and even have minced garlic in the fridge, I just got so excited that I did everything but that....anyway, I'll let you know how it turns out. 140 degrees will get you a nicely rare leg, don't go to much higher because at 150 it's over done and can taste like leather.... By the way, I like my lamb with a touch of mint jelly, if you can find it, but this is so good that you don't even have to have it. Thank you for an amazing recipe.
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I didn't cook this recipe, another person did at the food bank that I work in; for our soup...