Silence of the Leg O' Lamb

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Excellent. We had it tonight for the first time. We Had a 9lb Leg of Lamb and although the cooking time was longer, the flavor was amazing. Try this recipe.

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We have used Alton's recipe numerous times for dinner parties. This is ALWAYS a hit!

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Amazing and easy. Followed the marinade, but put in a ziplock overnight. Did not tie it up and baked till 150 degrees. Holy smokes!

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I will confess I didn't follow the recipe completely but it still came off fantastic. I'm not a fan of mint so I used dill weed instead which although milder in flavor was nicely complementary. I've never used mustard on lamb but trusting AB I made the marinade, blending the rosemary in since I couldn't use the grill (my charcoal grill doesn't work so well at -10 windchill. put it in my indoor rotisserie. Was really tasty, can't wait until its warm enough to fire up the grill.

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Came out very good, the only problem is that I used ground pepper instead of whole peppercorns. Result - a bit hotter than I wanted.

Also grilling when it is 32 degrees outside takes more time, then at 82 degrees.

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This dish was off the hook!!! i didn't expect my picky eaters to ***** their plates clean!
instead of putting canola oil, i added olive oil, it gave it a bit more flavor. Thanks Alton, always been a fan!

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i love lamb,a leg,anytime.i love all lamb!!!!!!!!!!!!!!shari thanks for all the books.i am a chef myself.ask my husband jim carothers

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I make this for every passover. Really good in a rotissiere!

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Bought the leg of lamb from Costco. Grilled the lamb on our gas grill. Was fabulous! Next time, I will make sure I tie the leg back together really tight. We reused the mesh that the leg came in and it was night tight enough for even cooking. So, it was overcooked in many parts. Even though it was overcooked, everyone raved about how wonderful it was.

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As some of the other reviewers have noted, you can season this differently while using the same easy method of cooking it. I marinate a boned and rolled roast (before rolling and tying it, with 4 or 5 cloves of chopped garlic, 3 Tb. of rosemary leaves, 1 tsp. kosher salt mixed into 1/4 cup each of good flavored olive oil and Milani Dill sauce, for as long as 3 days before cooking, but always at least 8 hours. The results are extraordinary by all reports...