Reviewed: May 20, 2012

Used on lamb chops, delicious!

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Reviewer:

hillarydanen

Cooking Level: Beginning

Home Town: Sarnia, Ontario, Canada

Living In: White Rock, British Columbia, Canada

Reviewed: Apr. 10, 2012

Easy and delicious. Remember that it's going to continue to cook a fair amount as it rests. I took ours out too late and it was closer to well then the med-rare I was after but the great flavor of the rub saved it. Thanks!

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Reviewer:

sharpjoe

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

It was good, but I was really looking for a wow factor. I agree with another poster that it doesn't have enough garlic. I doubled it and it could have used more. Also, I used fresh dill and rosemary and bound the rub with a bit of olive oil. Good, but not amazing sad to say.

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Reviewer:

lzhuber

Cooking Level: Intermediate

Home Town: Okeene, Oklahoma, USA

Living In: Germantown, Maryland, USA

Reviewed: Apr. 8, 2012

Really delicious. Just a personal preference but I would take it out of the oven at about 148 degrees or so. I left it in until the thermometer read 154 and it was just a little too done. But really good flavor. Thanks for the recipe DICIA!

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Reviewer:

Vicki

Reviewed: Apr. 1, 2012

This was quick and easy and very good. I'm not a dill fan, but tried it anyways. Real glad I did, loved it ! I grilled chops and made this as a rub. Did add a dash of cayenne to this rub. We raise and sell lamb and I'm trying out new recipes, this is a keeper.

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Reviewer:

laurie

Cooking Level: Expert

Home Town: Smithsburg, Maryland, USA

Reviewed: Feb. 29, 2012

I must admit I was a little hesitant to try this since its such an expensive cut of meat and my hubby claims he hates rosemay but I'm glad I did! The aroma created such high expectations when the family walked in and it did not disappoint! My leg was only 2.5 lbs so I changed the serving size to 4 to get the right spice amounts. After the rub, I let it sit at room temp 30 min as suggested by another lamb recipe. I ended up adding a little extra minced garlic onto the top. Like others, I browned it for 15 min at 450 first then turned it down to 325 per my package directions. I then added yukon gold potatoes, quartered, and baby carrots coated with safflower oil, garlic powder, salt and crushed rosemary, similiar to the roasted potato recipe on this site. I removed the lamb at 150 and tented it while the veggies finished cooking. My entire family loved it and said its another favorite!

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Reviewer:

Kathie-Jo

Reviewed: Jan. 1, 2012

Wow this is truely gourmet! Just as perfect as could be...but my 2.5 lb roast took 2 hrs to cook...so alot plenty of cooking time.

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Reviewer:

newchefgirl

Reviewed: Dec. 31, 2011

This is really tasty. I made this for my first lamb roast ever and i must add that i dont have much experience cooking. Cooking meat scares me but i decided to face that fear with this recipe. I used all the ingredients listed but also added fresh thyme chopped on top. With the suggestion of another reviewer, i added olive oil to the rub to make it easier to spread on the lamb leg. I also cooked it at 450 for 15 mins to brown and then the rest of the time at 350. Next time i would use a bit less salt but i did use coarse sea salt instead of normal salt. Maybe 1 teaspoon instead next time. Overall,, very good! I usually have a problem with making meat too bland but this was great!

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Reviewer:

*Lisa*

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

I bought a leg of lamb to smoke in my Cookshack and decided to try this rub! OH MY GOODNESS! The lamb was so much more flavorful than the brisket I did- and I don't like these kinds of meat!! My mom who only eats chicken and some beef ranted about this and said it was better than the brisket! Thanks for sharing your recipe!!

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