Roasted Leg of Lamb

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very easy to make and everyone enjoyed it.

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I made this for Easter and it was fabulous, put in in the oven with the turkey for 2 1/2 hrs @325*, wouldnt change a thing on the ingred. thanks

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OMG my husband is Arab and he loves lamb and much as i love carne asada tacos( I am Mexican so every time i am trying a new lamb recipe i get scare that he won't like it. I got A with this one.

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This was very tasty and most delicious. Ordinarily I do not care to eat cold roast lamb as it is too fatty, but with all the fat removed and the flavor from this roast this was extraordinary. I made this for a church memorial service. I will use this sauce again.

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Very easy to make (I substituted a smaller amount of dried mint, as I didn't have fresh, and I added fresh thyme, and following the directions to remove when the internal thermometer was at 135 gave us a perfect medium rare. The meat was moist, but I would have liked the rub flavors to be more evident in the finished dish. So I would make it again, but it's not quite a favorite.

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Very good recipe Very Simple very tasty

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Will have this again. It was amazing, tender, and tasty!

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this is a really good lamb recipe. the only change i made, because i like LAMB RARE...is i brought the temp to 125 and tented it....it goes up to about 135, made a hot gravy and served with baked polenta.
if there are any leftovers, you can gently warm them up without having grey colored lamb.

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I got the usual "your cooking what?" from my beef eating family. Now it will be "when are we eating that again". since I ended up flubbing the meal time, this ended up marinading for 24 hrs. Ended up not being a mistake, flavor was GREAT. Left over were used for gyros using bobbys yogurt-mint dressing recipe for the sauce, it was another INSTANT hit. Don't worry about the strong garlic smell, it doesn't end up to strong.

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We used a smaller leg of lamb and adjusted the time. It was DELICIOUS! The rub/paste was great. I'm saving this recipe!