Roasted Leg of Lamb

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I cooked this leg of lamb for my husband's birthday (his traditional favorite birthday meal. And WOW was it delicious! We had roasted potatoes and pan gravy with it, and we'll make pita sandwiches with the leftovers.
Thanks Bobby

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So good! We did our own version of a rub, but the timing on cooking was perfect!

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This leg of lamb recipe was to die for! I come from a family of lamb eater who are a little bit picky about how their lamb is prepared. At the end of this meal, we all left the table licking our fingers. Reading some of the previous reviews, I only juiced 1 1/2 medium sized lemons to keep the marinade from being too "soupy" and used the remaining half to garnish. I also added 1 tsp of ground coriander to the mix and marinaded my lamb overnight just to cut prep time the day of cooking. It needs a little extra time to cook then stated, but it was well worth it! Thanks Bobby Flay!

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Great flavor. Enjoyable to eat. Mix the pita sandwich with the potatoes...fun. No knife and fork, Have had recipe using kitchen and the outside BBQ. Good food!

Note: We have enjoyed the flavor of american lamb the most ( vs. lamb from any other part of the world,

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We really enjoyed our leg of lamb... we found it took a little longer to cook to temperature, but that was fine. I wish I had seen Bobby make this, however; I felt that my mixture was too soupy. (My lemons were very juicy, and maybe I should have dried the herbs after washing. But the flavor of the roast wasn't affected -- it's just that quite a bit of the mix ran off and into the bottom of the pan. Again, tho, the roast was well-flavored and came out wonderfully. This was quick and easy to put together; I will definitely use this recipe again (we have a rack of lamb in the freezer...

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I made this Friday night for my fiance and me so I only used a 2.5 lb leg of lamb. I made a homemade yogurt/cuke sauce and served it with feta and chopped tomatoes on the warm pita bread. It was amazing. I laid the leg of lamb on a bed of rosemary twigs too. The house smelled so amazing. The thermastat read right at 138 when I took it out and it was perfectly pink. Amazingly enough, it didn't take that long at all. I made it on a Friday night after work.

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This was the best lamb our family has every enjoyed. The recipe was easy to follow, easy to prepare and totally foolproof. The lamb was moist and fully of flavor...no need for gravy or the traditional mint jelly. Even my father-in-law - who usually will not touch lamb - had seconds. This recipe is a keeper and I will be emailing to everyone in my address book! Way to go, Bobby!