25 Reviews of Roast Leg of Lamb with Rosemary and Garlic

From: Dawn Marshall

On Mar 8, 2002

I tried Jan's recipe. What two better flavors are there then garlic and rosmary? Wonderful, mouth watering taste, this lamb dish is a must do.....

From: Molly53

On Aug 6, 2004

We make this ALL the time! The only difference for us is that we use a meat thermometer and roast to an internal temperature of 175F before removing it from oven to rest.

From: Anke R

On Jan 10, 2005

The Australians definetely know their lamb. My leg was a bit heavier, but I made it in a surround oven and the timing was perfect. The last half hour I added some potatoes, carrots and onion. While the lamb sat, I put the broiler on to brown the veggies and prepare a gravy with the cooking liquid. We had some green beans on the side and it was a no fuss dinner. The good thing is that, since the lamb was not roasted in any specific marinade, I can use the leftover meat for sandwiches and lots of other dishes, so it is even worth making a good sized leg for just 2 main eaters. BTW the kids loved it too. Thanks for sharing Jan.

From: Bev

On Apr 27, 2003

Would you please pass the jelly? The mint jelly, that is! Jan, this recipe turned out a moist, succulent lamb which had the most pleasant flavor. I served with roasted potatoes and mint jelly as you suggested, also a broccoli casserole and egg twist dinner rolls. Thank you, Jan, for a wonderful supper tonight!

From: MikeyMac

On Mar 8, 2007

WOW! What a great meal. Even the leftovers (after zapped in the microwave) were fantastic. We had this with apple-mint jelly (mint jelly is apparently unavailable where we live). The lamb was great with or without. I cooked mine in a roaster for about 2 hours. 1 1/2 on 350 degrees then reduced for the next 30 minutes. I had a 3 lb. boneless leg of lamb. It was sooooo moist and sooooo tender. I would highly recomend this recipe to everyone who ever has the luxury of indulging in lamb. THANK YOU SO MUCH FOR SHARING!!!

From: chia

On Apr 25, 2008

i made this for dinner using a 2 lb butterflied leg of lamb that was rolled and tied. this is the classic way to roast a leg of lamb, and was delicious. i cooked this in a convection oven for 1 1/4 hours because it was a small roast and it was perfect for all of us, as dh prefers his meat rarer than i.

From: Bergy

On Feb 5, 2008

I know I can't go wrong with any lamb recipe by JanRoundOz this was no exception -delicious. I had an unexpected guest for dinner so lovely leg in freezer got defrosted in a hurry. This recipe is so easy to prepare and the end result was rave reviews from everyone. I added water to the pan twice as it baked. It was golden on the outside and just pink on the inside - A winner of a recipe

From: GaylaJ

On Jan 27, 2006

This was so good! I used a 4-pound boneless leg, and it came out just delicious. I had never roasted lamb, and am so happy I chose your recipe--thanks for posting it!

From: MrsSPheonix

On Sep 15, 2007

Wouldn't expect anything less from you Jan - oustanding and easy! I used beef stock, garlic, onion & celery under the rack to give flavour. Used a lot more garlic & rosemary but that's just a personal preference & I do feel the stronger flavour of lamb can handle it. Our oven is very uneven in terms of heating so cooked for about an hour very tightly covered with foil, then about another hour uncovered with a slight increase in oven temp. Served with a garlic onion & rosemary jus I made up & some crispy roast potatoes. Delicious, flavoursome, tender & juicy - shame there were no leftovers between 3, but hey there's always next time. Thanks Jan

From: Mar~Bear

On Jan 13, 2006

This was wonderful! I served with my Bulgur Salad#148499. Thank You!