Rosemary and Garlic Roast Leg of Lamb

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I will be making this for the fourth time this weekend. It has been a huge hit each time. My wife raises our lamb on our little hobby farm and the grass-fed method she uses produces the best lamb ever (no gaminess whatsoever and this recipe accentuates the flavor magnificently.

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The best roasted leg of lamb recipe. Without the sauce, forget about it. You need the sauce.I've made this 3 times in the last month. Guests love, love it. A salad and asparagus and it's a perfect healthy dinner.

Key: Must be New Zealand lamb or it will taste gamey.

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A very good recipe and so easy to cook.

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All I can say is "ditto" to those of you who LOVED this recipe. My husband has never liked lamb until I made this. Now, he loves it and can't wait for me to make it again! The house smelled marvelous while it was cooking, and the meat was juicy and so flavorful. Honestly, I think Emeril is the real deal. Every recipe I have made of his has been a serious hit. No exceptions. :

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This was utterly divine! The aroma during prep and cooking was maddening and wonderful. This is the best lamb recipe I have ever made. I did substitute 1 cup diced shallots for the onion because I adore shallots. I will be making this again real soon because I will be craving it on a regular basis. And my sweetheart will be begging to have it again. Great recipe! Thank you!

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My husband is Greek so his mother gave me her recipe. I decided to try this recipe with rosemary verses oregano. It was outstanding. My husband woke up this morning to golf and complained that he ate way to much last night. This recipe is a keeper. Thanks Emeril's!

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Absolutely fabulous recipe, and the sauce was amazing. Drizzle a bit on mashed potatoes, too. I cooked it to 140 degrees, and it was a perfect medium-rare. Wonderful!

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Used this recipe for Easter including the sauce and it was delicious!!! I highly recommend it!!

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Used it for lamb chops instead, worked well.

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a great basic recipe. I used a buerre manie to thicken and pureed l/4 cup of the herb/onion mixture into the gravy.This is now my "signature" holiday recipe!