Silence of the Leg O' Lamb

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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...

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Came out very well, the best lamb I've ever cooked! I used a good Australian lamb. The only mods that I made were that I baked it in the oven about 20 min per pound at 400 degrees Fahrenheit. Since I did this I added one sprigs worth of rosemary leaves to the marinade, the other sprig I tossed with some red potatoes, olive oil, black pepper and sea salt. Make sure you have a thermometer as you don't want to over cook it.

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Lamb came out perfect. We marinaded overnight and used a gas grill. It took about 2 hours for our 7lb. lamb to reach 135 degrees. We'll be using this recipe again.

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I believe in a marinade before-hand: some red wine and water, a bit of redwine vinegar, some cloves of garlic, some springs of thyme and rosemary and parsley from the garden, some celery leaves and some peppercorns.

And I like to brush on some pomegranate glaze at the end.

There should be some selection criteria presented as to the difference between good lamb and stinky lamb (mostly white fat not yellow fat plus I've never had a good one I didn't bone out myself plus the bones make a great stock for Middle-eastern red lentil soup.

And get the biggest one you can find / afford because left-overs are great to skewer up later on, even out of the freezer, grill nice and crispy and make gyros or souvlaki with Bobby Flay's buckwheat flat breads (or store-bought and some home-made tzatziki sauce (or deli bought.

Love from L.A. (Lower Alabama.

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There was enough paste that, when the lamb was tied, I smeared it all over the outside, too, which formed this wonderful crust as it grilled! My boss supplied different cuts of lamb for several of us to make for a "clerk appreciation day" at the VA clinic where I work...this was the hit of the party! There was none left! And this was the first time I'd ever cooked a lamb! Wonderful recipe!!!

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Loved this recipe... my husband who "likes" lamb, LOVED this recipe. I de-boned the Leg of Lamb myself thanks to You Tube and made a small amount of stock with added Madeira and reduced it and then added two pats of butter. This was seriously one of the best recipes yet!

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This recipe was awesome!!!! Made it last night and it was SOOOO good? the recipe was easy to follow and the flavors where fantastic A+ Alton

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Joker! Joker! And a Triple! Famous lamb recipes for fifty, Jack! Survey Say's? Make this meal!

This was another winner from AB, who continues to make me look like a gastronomical genius! The lamb came out juicy and tender and the herbs were capital F, small lavorful. I didn't cook this on the grill, however. I cooked it at 325 convection until we reached 135F, precisely. We couldn't find a boneless hunk of lamb and the butcher wouldn't cut it for us because it was sealed! (huh?. So we did a quick de-boning and it went fine considering I've never done that before. I also whipped up a quick mint pesto. Serve with butternut squash and mashed potatoes and you will have a great meal! I will abso-freakin'-lutely make this meal again. Oh, and the puppies gave it two paws up as well.

Thanks AB...