61 Reviews of Roast Leg of Lamb

From: JustJanS

On Nov 9, 2002

What a fantastic leg of lamb this was! I squeezed the lemon over it, then, instead of putting the lamb on a rack, I lay it on the lemon shells, and sprigs of rosemary. Oh, I used fresh rosemary rather than dried.

From: -Sylvie-

On Feb 7, 2005

This is a great recipe! I used fresh rosemary and inserted it into the small cuts together with the garlic slivers. Beautiful flavours and so moist and juicy. I added a little veg stock (didn't have lamb stock) and cornflour to the drippings and it made a lovely, dark and rich gravy.I used to be scared about making a lamb roast, but no anymore!!!!

From: A Good Thing

On Jul 22, 2007

We eat lamb quite a bit but I have always done a roast in the Crockpot! NOT ANYMORE!!!! I used my clay pot and roasted it in the oven. I did as the others suggested...I made the slits, put in a piece of garlic and stuffed in a sprig of fresh rosemary...then covered the whole thing in fresh squeezed lemon juice. I placed the lamb (fat side up) on top of the lemon halves...and added about 1/3 cup water. The clay pot allows you to cook on a high heat so the lamb was done in about an hour. This recipe was so fantastic I bought another leg of lamb this weekend and intend on having it again this week. The entire family just raved and raved over this...and that's saying something because we live in the land of lamb so eat it many different ways. This is the only way I will ever want to have a roast leg of lamb! Thanks, Sylvie. (:

From: KittyCat1225

On Nov 25, 2005

This Thanksgiving, we roasted a lamb using this recipe; however, as stated in other reviews, a 400 degree oven was too high (at least for our oven). We roasted our lamb at 375 degrees for 25 minutes per pound - our lamb roast turned out PERFECT! The rosemary complemented the lamb well, as did the slivers of garlic. The fat turned out crispy but not too hard - the lamb itself was tender and very juicy. I will use this recipe again! Thanks for sharing! Sincerely, KittyCat1225

From: Sharbysyd

On Apr 2, 2007

Add me to the list of those who thought this was a great recipe. My fiance wanted lamb today to celebrate Passover even though we aren't Jewish. So I decided to try this recipe. I was concerned about the lemon juice but the lamb turned out great. The only changes I made were to use more garlic - 5 cloves tucked into the slits in the lamb. I also cut up 3 big potatoes in chunks and put the pieces around the outside of the lamb along with some unpeeled garlic cloves. I seasoned the potatoes with salt, pepper, garlic powder, rosemary and olive oil. I had a 2 lb roast and baked it at 375 for 90 minutes. The potatoes were a bit burned on the bottom but still good. My fiance said this is one of the top 2 meals I've ever made. Thanks for a great recipe.

From: Tebo

On Dec 29, 2004

This was superb!! I was sceptical of the 400 F for 30 min. I cooked my 4 1/2 lb leg of lamb for 23 minutes a pound at 325 F. I came out rare and juicy!! I loved the tang of the lemon juice.

From: Barb Gertz

On Jan 27, 2004

Great recipe for leg of lamb. I made it just like the recipe said. I would not change a thing, It Was DELICIOUS.

From: Shawn C

On Oct 28, 2004

wow- this was simple! Used a 3lb roast and instead of slicing slivers of garlic I crushed up 5 cloves (love that garlic) and rubbed it all over to create a crust. I also added a little thyme and ground coriander (just a smidge) the thing made a mess with the spatter from the fats so I added a little water in the bottom. I did find that 400* was a little to high and created a hard outer "shell". I made some gravy with the drippings and it went over really well, I highly recommend using a meat thermometer if you prefer less than well done. wonderful thanks for sharing

From: PeeGee

On Nov 27, 2004

Excellent! We made this a couple of weeks ago. We followed the receipt, with one exception — we used lemon juice from a bottle. It turned out really great, including the gravy from the pan drippings. We are having it again today.

From: Bergy

On Dec 18, 2004

Excellent easy recipe- Garlic gives the lamb a lift and the lemon/rosemary compliments it.I used dried powdered rosemary . I like the idea of using fresh for this recipe I was lucky to find a very small leg just right for 2-3 servings. No complaints only compliments for this recipe