Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs

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Oh my gosh, oh my gosh, OH MY GOSH!!!! This was the BEST leg of lamb I've ever made, and I've made a few! It was moist, so deliciously flavored and yes, I did open the bag with about an hour left just to give it some color. I roasted it to a well done temperature of 160 but it was not overcooked, it was well done. I used one giant clove of elephant ear garlic because my side dishes also had garlic (no vampires here today and that garlic was just enough to give it a slight hint instead of an overpowering taste of garlic. I also threw in some fresh oregano with the parsley and thyme for a Greek kick along with the rosemary sprigs. YUMMY! All in all, THIS is a recipe I won't be losing! Rachel, you need to post more 3 hour recipes! This one you knocked out of the park!!

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I loved the recipe easy to adapt my own ideas as well. If you like your lamb browned, slit the paper open 3/4 of the way thru cooking time and the meat will brown nicely. Also if you like it med rare use less cooking time. A meat thermometer is very helpful. My favorite RR recipe!

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roasted it with paper tried it it was awesome i would recommend to try it

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I don't care for lamb - so, I used the same technique on a pork shoulder roast. It turned out fantastic. Juicy, tender, with a nice golden crust. I would do this again.

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tasty? Yes!. it was very easy and everybody loved it. The parchment was impressive too, looks so fancy but was easy to do. We served it for easter and will serve it again this time with roasted root veggies. I do miss the brown crust you would get from roasting it w/o the paper

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Horrible. I followed this recipe to a T for Easter and it was incredibly overcooked, even though I took it out of the oven 30 minutes early to peek. I was so disappointed, esp. considering that leg of lamb is not a cheap cut of meat. Plus, it was all soggy from the parchment - not at all browned and juicy like it usually turns out when I just roast it. Does RR have to churn out so many damn recipes these days that nobody on her staff has time to cook them first?

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Awesome & Easy. Meat falls off the bone.