Forever Roasted Lamb with Roasted Vegetables

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I am a novice cook and found this recipe very reasonable. I appreciated all the other reviews and noticed that dry lamb was a complication of cooking too long. I placed it in a roaster with a cover and it was done within 4 hours and very moist.

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I followed this recipe to the letter, and it was done way sooner (after app 2 hrs than Michael advised. Yes I used an oven thermometer and two meat thermometers while cooking. Next time I'll be prepared for this much shorter cooking time.
As he says, this spice rub is good on anything you put it on.

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This is an excellent recipe if it is executed correctly. It seems that most of the reviews are from inexperienced cooks who are just doing their best. This fennel rub is a staple in my spice cabinet on my rub shelf!!

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I found the lamb to be quite dry. I expected the meat to be falling apart, much like a well braised short rib. In fact, if you watched the show, the meat seems to be very very tender. The flavors were terrific, although even the carrots were a bit dehydrated. I'd like to make it again, if I can figure out how to get the meat to be more tender and juicy.

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It was excellent but I cooked it less time about four and half hours. After four hours it was at 140 internal temp so I let it rest and and reheated it to 145 just before dinner and it was perfect. I left the garlic out, cut the fennel seed to 1/4 cup and subed the sage with rosemary, roasted the lamb on rosemary sprigs along with the carrots and celery. Thanks Michael. I have not made lamb in years but your recipe motivated me to try it again. I liked the rub and sweet onion flavor. Next time I will try it with the garlic.

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I had high hopes for this recipe, especially after reading the other reviews. I followed the recipe closely, but it came out very dry. I would not recommend this recipe. If you do try it, you should test it on your immediate family first before preparing it for guests on a major holiday.

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This recipe sounds wonderful!
Is it made wth a boned or unboned leg of lamb?
Thanks\
Chazzz

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Like Michael's Forever Roasted Pork, this recipe is all in the up-front preparation of the veggies and spices. After that, you just pop it in the oven, relax and let it roast practically forever (6-7 hours, depending on size. Ooooh, the lovely aroma of the lamb, veg, and spices, is so comforting and satisfying. A beautiful full-bodied red wine (my favorite is still Merlot served alongside this roast only deepens the enjoyment of the meal.

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I tried this for the first time last Easter. It was wonderful. I did most of the prep work the day before and just let it slow roast in the oven Easter Day. It allowed me to enjoy my family and guests. Everyone loved it. This will be a new tradition for our family. I have shared this recipe with several of my co-workers. Thank you Mr. Chiarello - Shalomn

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I've made this recipe a few times and it is excellent. The only change I've made is I do rub the meat with lots of garlic w/olive oil, and then rub in the spices and then the onions. I do use a meat thermometer to make sure I don't over cook it or it will be dry. Like the recipe says cook it on low heat for a long period of time (low and slow.