Roast Leg of Lamb with Rosemary Recipe

My first attempt at lamb. It was fabulous. I did put an aluminum foil tent on the leg of lamb during the first twenty minutes so it would not char..I then roasted it at 350 for 1 and 1/2 hours or until my instant read thermometer read 130 (or medium rare). I added two cups of water to the roasting pan. I read the reviews on this recipe and they were right on. I marinated it for two days, the taste was fantastic. My father in law, who loves lamb, said this was the best lamb he ever had! Another point, worth mentioning, is that I purchased an "American Lamb" versus a "New Zealand Lamb". I read up on lamb in the "Joy Of Cooking" and they stated an American lamb is more tender and sweet then other lambs. I had twelve people for dinner this Easter and they all loved it! Thanks!

I read all the reviews prior to making this dish and share the following: I did add the dash of lemon juice and the balsamic vinegar to the marinade as suggested by one reviewer; I also added two cups of water to the pan when I roasted the lamb. I followed the advise to cover loosely with a foil "tent" and cooked the meat for 20 minutes at 450, turning it down to 350 for 1 hour before putting the heat up to 400, removing the foil and continued to cook for a further 10 - 15 minutes. Roast was medium; I would cook about 10 minutes less at 350 to have a medium rare roast. As also suggested I took all the marinade (cooked with the roast), added a little red wine and red currant jelly. The roast was left to rest for 10 minutes and carved before serving with the sauce poured over. It was absolutely delicious. Sue from Richmond Hill

Delicious stuff! I used lemon pepper seasoning in place of lemon zest and added about 1/4 cup evoo to create a slurry. I Put a butterflied 5.8 lb leg of lamb in a bowl and rubbed in the slurry. I let it sit for about 20 mins while the grill heated up and the flavor was awesome. Grilled on high heat to 125 internal, flipping it a few times.

Absolutely delicious! Didn't change the marinade (that would make it a different recipe) though I did use just a squirt of lemon juice rather than zest. Also had a deboned leg. Cooked for 20 minutes at 450° which created a beautiful crust and added 2 cups of water to the bottom of the roast pan. Reduced the heat to 350° and cooked until meat thermometer read 140° - a perfect medium - for about 1-1/2 hours without foil. I heated the pan drippings on the stove, whisking all the while and made a perfect gravy. I served with roasted garlic buttery whipped potatoes and turnip. Everyone loved the meal and we'll definitely have it again! While it makes a very impressive company meal, we just had it on an ordinary Saturday night. Felt very special. Thanks for this wonderful recipe!

The marinade for this is awesome! I have made it twice and each time the lamb turned out super tasty. I cooked it differently though, browned the lamb leg on all sides and the cooked it at 375F in the oven for 1 hour for 5 pounds and 1 hour and 20 mins for a 7 pound leg. Then with the drippings made a red wine based sauce with some thyme, rosemary, a bit of oil and green onions. Delicious!

I made the marinade exactly as written but changed cooking technique based on another recipe. I put the oven on broil and seared my boneless leg on one side for 7 mins or so, then did same on other side. I then reduced heat to 325 and roasted to an internal temp of 135, then let rest for 15 mins. This resulted in a medium doneness. I did add water based on other reviews, 1 cup initially, and added as the water reduced. While the roast was resting, I made a sauce by adding red wine and thickening with a flour and water slurry. This was my first try with a lamb roast (I usually do chops), and I would definitely make this again. It was delicious!

This recipe is very good. Followed it as written but also followed the suggestions of adding water to the pan and baking it at 450F then 350 for an hour and back to 400F for 20 minutes. I also added a dash of lemon juice and balsamic vinegar. It was just perfectly moist and juicy. This was my first time baking a leg of lamb and got to say that it came out perfect. I would do it again on another special occasion.

Bet leg of lamb ever. The 24 hour marinade did the trick. Super tender and I could taste it all; the rosemary, the Dijon, the garlic (and the ground fresh mint I added) that the long marinade infused subtly into the meat. It came out a gorgeous reddish tint with a fine crust/patina (ramped up the heat o 45 for the last 15 minutes). I WILL make this again and again.. totally worth adding some mint to the marinade and doubling the garlic.

I changed the marinade a bit, we made this for a jewish holiday where they add honey for a sweet new year. So I added 1/4 cup of honey and a quarter cup of whiskey. I used the balsamic vinegar fresh chopped rosemary. The honey and whiskey added a great flavour and removed a bit of the gaminess of the lamb. It also made an amazing gravy.

I am on a low-salt diet and this recipe was packed with flavor, even though I left out salt and pepper, and used lemon juice instead of zest. The drippings were a great addition to the pan-fried carrots, celery, onions and potatoes served as accompaniment.

This was a big hit at my house!! I followed some other reviewer suggestions and added water. I added a bit of white wine and balsamic vinegar with corn starch to make a gravy. I will be making this again!

It was delicious, easy to make and thoroughly enjoyed by all for Easter Will be using it when I roast leg of lamb Thank you

Excellent preparation !

I’m adding this to my weekly menu.

Bro, I didn’t know cooking could feel this rewarding.

I have used this recipe for about 5 years it is my go to recipe

Great recipe! Meat was moist and tender and flavorful. Can't wait for my next lamb adventure.

I had to cook it a bit longer than suggested to get to a medium rare temp but the flavors were amazing!!

Couldn’t believe how good it turned out.

Perfect! The only change we make is purée the marinade and add a bit of the lemon juice