Rosemary and Garlic Roast Leg of Lamb

Total Time:
2 hr 5 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
  • 1/4 cup fresh lemon juice
  • 8 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon salt
  • 2 teaspoons coarsely ground black pepper
  • Sauce:
  • 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
  • 2 cups diced onions
  • 2 cups chicken stock
  • 1 cup red wine
Directions

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.


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4.8 125
The lamb was "decent," the sauce however, was so nasty! <br />I've had better and next time I'll wing it and I'm sure it will be better than this was. <br />Won't use again.  item not reviewed by moderator and published
Perfect and so delicious!<br /> item not reviewed by moderator and published
No fail recipe. I have varied using mustard with fresh garlic and rosemary blended in Cuisinart. Then sprinkled additional sea salt and coarse ground pepper over the rub. People loved the crusted pieces even though a little more done than the middle. Everyone enjoys the au jus gravy. item not reviewed by moderator and published
This is by far, the best leg of lamb I have ever made and it was so simple! I think it was rubbing the lemon juice on the lamb. Never did that before. item not reviewed by moderator and published
This recipe is so wonderful and fairly easy to do, (especially when your husband helps). It is moist and delicious. The rosemary is the secret ingredient, I believe. We used a boneless leg of lamb. item not reviewed by moderator and published
Phenomenal...I've tasted recipes for this and I never thought I'd find this simple recipe would be so good...just cooked this tonight (minus the sauce) would be SO good!!! I'll DEFINITELY do this again!!! item not reviewed by moderator and published
Easy and impressive introduction for anyone wanting to try lamb. Delicious flavours. item not reviewed by moderator and published
This was our Easter dinner. Best and easiest lamb dish I have ever made. I had a 9lb roast. Herbs I used were fresh rosemary, tarragon, basil, and parsley. We paired it with roasted butternut squash and a spinach salad. This is going to be a tradition!!! item not reviewed by moderator and published
145 to 150 deg is way over done. 125 to 130 will produce a pink center. item not reviewed by moderator and published
Perfect. Amazing. I don't even particularly like lamb, but I loved this lamb. Also, I cooked a 4 lb cut about 20 minutes longer than even this recipe calls for and it was a nice mix of medium and medium-well. Just delicious. item not reviewed by moderator and published
This lamb was outstanding. I prepared it exactly as directed, except I accidentally left it in too long. It was more of a medium-well, but it was still tender and excellent. Can't comment on the sauce as I didn't have time to make it, but I saved the drippings to make a sauce for the leftovers. item not reviewed by moderator and published
The roast was perfect even though I had to cook mine a little longer because it was frozen. The sauce however was too strong in my opinion, but complimented the roast well enough. Next time I make it, I'll simply make a gravy with the drippings to save time and energy. I would recommend this roast to anyone who has little to no experience with cooking lamb. item not reviewed by moderator and published
The roast itself was awesome, and came out perfect in exactly the time that was listed. I have a new stove that cooks hot, and it was pre-heated well. I did not have much drippings, so I cooked together the sauce ingredients without the lamb fat,. The sauce did not come out well to my taste, but 2/4 people at dinner loved it. item not reviewed by moderator and published
One of the tastiest things to ever come out of my kitchen. Amazing. Balance with a little traditional mint jelly if you like for some sweetness contrast. item not reviewed by moderator and published
Yum. The lemon imparted a flavor that I was not expecting with lamb. I deboned the lamb myself and boiled the bone with the onion and chicken base, then after 45 minutes added the wine and herbs. item not reviewed by moderator and published
I used some marsala that I had for the red wine and also added a couple of dashes of red wine vinegar to the sauce, I cooked the roast with about 3 lbs of new red potatos in the roasting pan, other than that I followed the recipe exactly. It was incredibly delicious and, easy. It was complimented perfectly with a sprig of Italian parsley and a bottle Cab/Merlot. item not reviewed by moderator and published
delicious - although i add veggies to the pan from the beginign to make a really hearty meal. Usually add - Potatoes, carrots, fennel bulbs, and mushrooms. The mushrooms release so much juice that make the combination scrumptious. truly great recipe that can be played with your own taste and soul to make an authentic dish. item not reviewed by moderator and published
This recipe made a very delicious roast lamb. I didn&amp;#39;t have much time, so when the roast was finished, I sliced it and put the slices into the pan drippings, instead of making a gravy. It&amp;#39;s a quick and tasty way to serve roasts when time is limited. I do this with roast beef, as well. Can&amp;#39;t wait to have the leftovers tomorrow night. item not reviewed by moderator and published
Instead of the traditional brisket along with stuffed cornish hens to celebrate Rosh Hashonah, I chose this recipe and let me tell you...it was a BLAZING HIT! I used a boneless roast instead of a leg, followed the recipe tho didn&amp;#39;t have all the herbs on hand or time to marinate it for the suggested time; the aroma while cooking was hypnotic. Roast came out perfect and the sauce was... INCREDIBLE. Everyone passed up the stuffed chicken and feasted on the lamb with the gravy. Kudos to you Emeril, for a fabulous recipe that is now part of my repertoire! item not reviewed by moderator and published
Very easy and very good receipe. It took about 45 minuites longer than the receipe said...I have a new gas range and I used an oven and a meat thermometer until the inside read 145 to 150 plus degrees for medium rare . I put quartered potatoes,carrots and celery in a pyrex baking dish and cooked the lamb on top in a turkey rack......Really good !! item not reviewed by moderator and published
tasted very good. Took longer to cook than recipe says. 1 hour longer for med. rare 145 degrees. item not reviewed by moderator and published
This is probably the best sauce I've ever made. My wife raves over it. It's magnificent. 'Can't wait to cook this again! Thanks Emeril! item not reviewed by moderator and published
I have never made lam before and this was the perfect starter recipe. It turned out wonderful. My kids (6 and 2 ate it without complaint...which is great news to me. item not reviewed by moderator and published
This recipe was a real hit! I made it for Easter dinner and everyone (including my picky daughter loved it. My uncle, who is a real foodie, said it was among the best lamb he had ever had. I took the advice of one of the previous reviewers and let the wine, chicken broth, onions and herbs simmer for about an hour while the lamb was cooking; after I took the meat out of the pan to rest, I strained it into the pan drippings, deglazed the pan and then returned it to the saucepan and thickened it with a little flour. I served it with parsley potatoes and asparagus; a wonderful holiday meal - I will certainly be making this again! item not reviewed by moderator and published
Fabulous. New Easter tradition for our family. My guests and family absolutely loved the lamb. For the sauce, I made a more traditional gravy in the same dutch oven pan that I cooked the lamb in. First, I used one chopped shallot instead of onion which I sauteed in the oil from pan drippings. Then I mixed 2 tablespoons of the oil from pan drippings with 2 tablespoons of flour to make a rue. Next, I mixed in the wine, meat juices, and broth scrapping the bottom of pan to make a gravy. Totally awesome. I used extra gravy to make french onion soup - very tasty! item not reviewed by moderator and published
Absolutely delicious! Simple and perfect. I made this for Easter dinner and everybody loved it. This will definitely be a recipe I use again and again. I let the meat reach 150, but next time would only cook it to 140 as I like a little more pink. item not reviewed by moderator and published
The flavor was fantastic. I would just pull the roast at 135 instead of 145 if you like it a little rarer. item not reviewed by moderator and published
Wonderful flavor! My husband does not care for lamb, but he loves this recipe! item not reviewed by moderator and published
My husband has been asking for Leg of Lamb as he hasn't had any since he was stationed in England over 30 years ago. For a treat for Christmas, I chose this recipe to surprise him! He is still raving! Said it was just like he had over there. Will be making this again I am sure! item not reviewed by moderator and published
I just made this for xmas. It turned out really good. I have my own rosemary tree, chives and parsley plant. I went easy on the garlic and wine. I used my own chicken stock that I made in advance, and let the sauce cook while the lamb was cooking. I make my chicken stock with all the usual stuff plus a few sliced apples. Extra yummy! After the lamb was done, I took the lamb out and added the pot of sauce to the pan and then poured the whole thing back into the pot. I also added a little bit of flour to thicken it. Then I strained the sauce. It tasted really good. item not reviewed by moderator and published
I will be making this for the fourth time this weekend. It has been a huge hit each time. My wife raises our lamb on our little hobby farm and the grass-fed method she uses produces the best lamb ever (no gaminess whatsoever and this recipe accentuates the flavor magnificently. item not reviewed by moderator and published
The best roasted leg of lamb recipe. Without the sauce, forget about it. You need the sauce.I've made this 3 times in the last month. Guests love, love it. A salad and asparagus and it's a perfect healthy dinner. Key: Must be New Zealand lamb or it will taste gamey. item not reviewed by moderator and published
A very good recipe and so easy to cook. item not reviewed by moderator and published
All I can say is "ditto" to those of you who LOVED this recipe. My husband has never liked lamb until I made this. Now, he loves it and can't wait for me to make it again! The house smelled marvelous while it was cooking, and the meat was juicy and so flavorful. Honestly, I think Emeril is the real deal. Every recipe I have made of his has been a serious hit. No exceptions. : item not reviewed by moderator and published
This was utterly divine! The aroma during prep and cooking was maddening and wonderful. This is the best lamb recipe I have ever made. I did substitute 1 cup diced shallots for the onion because I adore shallots. I will be making this again real soon because I will be craving it on a regular basis. And my sweetheart will be begging to have it again. Great recipe! Thank you! item not reviewed by moderator and published
My husband is Greek so his mother gave me her recipe. I decided to try this recipe with rosemary verses oregano. It was outstanding. My husband woke up this morning to golf and complained that he ate way to much last night. This recipe is a keeper. Thanks Emeril's! item not reviewed by moderator and published
Absolutely fabulous recipe, and the sauce was amazing. Drizzle a bit on mashed potatoes, too. I cooked it to 140 degrees, and it was a perfect medium-rare. Wonderful! item not reviewed by moderator and published
Used this recipe for Easter including the sauce and it was delicious!!! I highly recommend it!! item not reviewed by moderator and published
Used it for lamb chops instead, worked well. item not reviewed by moderator and published
a great basic recipe. I used a buerre manie to thicken and pureed l/4 cup of the herb/onion mixture into the gravy.This is now my "signature" holiday recipe! item not reviewed by moderator and published
This was amazing. Just made this for my husband for Easter and it totally rocked. It was so easy - the sauce makes it even better, item not reviewed by moderator and published
I made this for Easter. I used a 9 lb bone in leg of lamb. It cooked much quicker than I planned but it still turned out so good. My meat thermometer read almost 150, when I took it out of the oven... this was almost an hour before my guests arrived. I covered it with foil and then made the sauce and some mashed potatoes to go with it. My guests for Easter said this was the best lamb they had ever had. I have made leg of lamb before and I have never had it turn out this tender. This is definitely a keeper recipe. The sauce that goes over the lamb is great for mashed potatoes too. I will definitely use this recipe again. item not reviewed by moderator and published
So simple and so good. I was looking for a great recipe and this one is a winner. I got raves from the family and will definitely make it again. Trust the timing, I took mine a little further than I meant to but it was still great. item not reviewed by moderator and published
We hadn't had lamb since my husband's mother passed away over ten years ago. This year we decided to try it, as leg of lamb was on sale! : This recipe is super easy and delicious. We didn't bother with the sauce, just had the meat with mint jelly. Our oven runs a little hot, so the meat turned out more like medium rather than medium rare; it was about 160 degrees with the meat thermometer when we took it out to rest. For us that was perfect. item not reviewed by moderator and published
Delicious, easy and impressive. Will definitely make again. item not reviewed by moderator and published
This recipe works like a charm. The key is to watch the internal temperature of the lamb, and yank it out at 125 and let it rest a good 15 minutes. Perfectly juicy, ranging from medium to medium-rare in the center. Very easy to follow, and very easy to look like a roasting pro. My family loved it. The seasonings were simple yet perfectly suited to the lamb. item not reviewed by moderator and published
First time I made leg of lamb. This recipe was very easy. Turned out delicious. item not reviewed by moderator and published
Perfect Recipe! Just a few ingredients and simple enough even for beginners in the kitchen. I only had 'fresh' Rosemary on hand so I used a combination of the following 'dried' herbs to add to the Rmary for my sauce: Parsley, Fennel Seed, Mint, Oregano &amp; Thyme. Finely chopped to make about 1/3c. After straining sauce, I brought to a siimmer and added a little cornstarch slurry to slightly thicken. 2009 Catena Malbec was 'Fabulous Match'! item not reviewed by moderator and published
Just made this for Christmas dinner and it was fantastic. Very easy too. item not reviewed by moderator and published
Great dish - very esy to make - better than going out item not reviewed by moderator and published
Excellent dish, with minimal effort. We highly recommend this very delicious recipe. item not reviewed by moderator and published
So this is my first review and I just had to....this recipe is delicious really. It is so tasty the biggest problem is not over eating. My only suggestion is use the meat thermometer. I cooked my roast a little too long but is was still ridiculously delicious!!! item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Wonderful! and your the best Emeril! We miss you on TV item not reviewed by moderator and published
Superb! I seasoned the lamb the night before and let it rest in the fridge. Cooked as directed and let it sit for 30 minutes. Little twist to the glasse: I added 6 pre-boiled potatoes, carrots and celery to the pan and did the rest as receipt. The result was a side dish that made everybody happy. item not reviewed by moderator and published
holy cow! this was fantastic!! i have never made lamb before and after making this...i am a pro. was a bit scared...but no need to be. the lamb was amazing. item not reviewed by moderator and published
Excellent; I roasted it for slightly longer than the recipe stated. Lamb leg is so tender cooking it to more medium (or even medium well) will not affect the tenderness and you will get more lamb juices for gravy. I passed on the cut onion/herbs for the sauce...just seemed like a waste but I'm sure it'd come out great. I added a little cornstarch mixture to the pan juices to make a deliciously rich gravy thanks to the drippings, wine and chicken stock! item not reviewed by moderator and published
This was my first time making a roast leg of lamb and it was fabulous. Like the other reviewer, I was a bit concerned about the amount of herbs/onions. I followed the recipe exactly. However, my roast was boneless and it still took a long time to roast. But roasting it at a low temp really made for a delicious taste of meat. item not reviewed by moderator and published
Really really good! I was concerned with how much herbs were in it but it was fabulous! I didn't strain the sauce and it was extremely tasty! We will definitely do this again! item not reviewed by moderator and published
My leg of lamb was only 3 pounds and this recipe worked great! I just cut the ingredients in half. I still cooked the leg for 30 minutes at 400 degrees. It was so flavorful! item not reviewed by moderator and published
This recipe is FANTASTIC. I followed the recipe except I don't like onions so I substituted the 2 cups chopped onion in the sauce with 1 tablespoon onion powder. The flavor of the lamb and the sauce was an amazing combo. My wife and I were happily eating the delicious leftovers for the next three days. This is my new Lamb recipe from now on. Bravo Emeril ! item not reviewed by moderator and published
This is my second time ever making lamb. The first time I had a boneless leg and this time I had a bone in, which intimidated me! This recipe was great. I did season the leg the day before and then wrapped it in plastic wrap in the fridge overnight with all the spices. I cooked to 160 degrees and then made the sauce. My sauce was liquid. Not sure if I should have reduced it more, but it was OUTSTANDING. Everyone loved it! Not afraid of a little leg of lamb anymore! item not reviewed by moderator and published
This was a HIT!!! everyone loved it. The only thing that went wrong was the meat thermometer that I had in it registered the correct temp. but it was still medium rare which people didn't want. The gravy was awesome. I will use this again. It might be better without the bone but I'm not sure what that will do for the flavor. item not reviewed by moderator and published
I had always wanted to cook lamb, but was intimitated by it. This recipe was easy (albeit a lot of prep) and really good...so good I made a doggy bag with leftovers to give my in-laws! I used a boneless, butterflied lamb and was worried that the recipe might not work as well, but it was great, just cooked a little faster. Will definitely make it again. Thanks Emeril! item not reviewed by moderator and published
Thank you for giving us this delicious recipe! Leg of lamb was a bit daunting for me to make at first, but this was so simple and delicious. I make it for our special occasions. item not reviewed by moderator and published
In my family we have lamb once or twice a year. I can't eat lamb, myself, so a few years ago I went looking for a recipe and found this one. Now, this is our "traditional" Easter dinner. The leftovers are perfect for gyros, too! item not reviewed by moderator and published
This lamb came out of the overn screaming eat it! My dinner party could not believe what a delicious peice of meat. It was like filet mingione. Melting in your mouth every bite better than the next. It seemed like the more you ate the more flavor building factor there was. Let me tell you this was SUPER DELICIOUS item not reviewed by moderator and published
I made this last year and actually cooked it a little extra as my company does not like medium rare and it came out fantasitc. The directions are excellent and the sauce made the meal complete. This was very easy to make and I'm making it again. This is my new favorite thing to cook for the best of occasions. item not reviewed by moderator and published
My family loved this recipe! Our eight year old asked if I could make it every week and the six year old ate every bite. The sauce is wonderful and quite easy to make. Next time I will add less salt to the lamb, although the sauce wasn't too salty it was close to being so for my taste. Yet, my husband said it was the best lamb he ever had. This recipe is a keeper. item not reviewed by moderator and published
It was my first time cooking lamb and over cooked it a little because I bought boneless half a lamb leg but the sauce was great! I didn't add the salt it called for just because I know cooking the wine would ad a salt flavor. I will definatley cook this dish again. item not reviewed by moderator and published
I love lamb but don't make it that often. I could not find my old tried and true receipe but I found this one. I will never go back to my old recipe again. This was a winner. The best leg of lamb ever. It was moist and melted in your mouth. A definite keeper. item not reviewed by moderator and published
This is an exellent lamb dish comparable to fine dining, may exeed many lamb dishes I've had before. item not reviewed by moderator and published
This was easy to prepare and delicious! Best of all my husband and guests thought it was some of the best they'd eaten. Thanks, Emerill! item not reviewed by moderator and published
tried this recipe cut in half as I only had four for dinner. Since I don't eat meat I am not able to give you my personal opinion, but family raved. They want it next year for dinner. The smell was divine and the recipe was very easy and the sauce was a special hit. All my 25yr old son would say was "Bam" item not reviewed by moderator and published
Made this recipe this Easter and it was delicious! My family had never tried lamb before and were skeptable about eating it. In the end, they really enjoyed it. item not reviewed by moderator and published
This is a fantastic recipe. The sauce is to die for. This would be great for beef also. A Sunday &amp; dinner quest best , for sure. item not reviewed by moderator and published
I USUALLY MAKE MY LAMB SIMILAR EXCEPT IVE NEVER USED THE LEMON PEEL AND JUICE, GREAT IMPROVEMENT!! IT WAS SOOO TENDER AND MOIST I GOT NOTHING BUT COMPLIMENTS!! THE POINT OF THESE FLAVORS ARE TO ENHANCE THE ''NATURAL LMAB FLAVOR'' NOT OVER POWER IT.... TO THE PEOPLE WHO ''CLAIMED'' THE LAMB TO BE [BLAND]...THAT IT WAS NOT, MAYBE THEY DONT KNOW HOW IT SHOULD TASTE. ANYWAY IT WAS WONDERFUL ; ) item not reviewed by moderator and published
What an easy yet beautifully delectable main course! I was amazed with how absolutely simple and rich and wonderful this supper was. For the rub I used: minced garlic cloves (a-lot); dried rosemary, savory, parsley and thyme. Served with fresh parsley, jasmine rice and asparagus. I would also serve with broiled potatoes and brocolli. Excellent with horseradish and Yoshidas Gourmet Sauce. item not reviewed by moderator and published
This recipe is way too salty. I would either cut the salt out all together or reduce it considerably if I were to make it again. item not reviewed by moderator and published
I have been looking for a good leg of lamb recipe that I can keep forever &amp; now i have found it. This recipe is a sure winner with its great flavors and easy sauce. My new favorite lamb recipe. Will be hard to beat this one. item not reviewed by moderator and published
I wasn't happy with the results. I have had better. item not reviewed by moderator and published
This was the easiest and best tasting leg of lamb that I have ever tried. I will definetly be using this recipe again. item not reviewed by moderator and published
I made this for Easter and it was awesome. the sauce was sooo good with the lamb. My son thought he was eating steak! Great recipe for the family. I think even if I make roast beef or pork i will make the sauce the same way.Thanks for a lovely Easter recipe. item not reviewed by moderator and published
I read the reviews before I made this recipe. I likd the idea someone had written about making a paste w/ the garlic and rosemary to smother over the lamb. I also added some lemon juice and a bit of EVOO to make it pastier. I applied it all over the lamb ( I did boneless) the day before and it was fabulous! The paste really imparted the garlic and rosemary flavor into the lamb. I also made the sauce and did not strain it, the herbs and inions were too yummy to discard. They looked very nice on either side of the plattered sliced lamb (I put the sauce in a gravy boat without the herbs and onions). That way people could have some of the onions and or the sauce if they chose. I would definitely make this again, delicious!! item not reviewed by moderator and published
when your planning a large meal this recipe is eay and turns out perfect. i let the rosemary, garlic, and lemon marinade the lamb for about 2 hours in fridge. it turned out awesome. item not reviewed by moderator and published
This was the first time i made a leg of lamb i was a little worried... it was so easy and it came out great!!! i will definately make it again my family loved it!!! item not reviewed by moderator and published
THIS LEG OF LAMB RECIPE IS A NO BRAINER. IT'S VERY EASY, REQUIRES LITTLE OR NO PREP TIME AND IS ABSOLUTELY DELICIOUS! I WILL ADD THIS TO MY FAVORITE HOLIDAY RECIPES. item not reviewed by moderator and published
This is an easy and tasty dish for any occasion. it has become our annual dish at easter dinner and any time we want to impress some friends. if you never really liked lamb...you will now.... and so will your guests! item not reviewed by moderator and published
This recipe was easy and very nice. I added a little olive oil to the lemon juice, rubbing the mixture all over the whole leg of lamb. Then I added some lemon zest (I zested the lemon I used to obtain the juice) to the garlic, rosemary mixture. The lamb turned out fantastic. It was flavorful and very juice. I highly recommend this lovely recipe to everyone. item not reviewed by moderator and published
Very Easy to prepare and great flavor. item not reviewed by moderator and published
I had never before attempted a lamb dish, but I couldn't take one more Christmas of boring turkey or ham. The leg of lamb was wonderful! The only thing is make sure you have a digital thermometer. The cooking time to reach 145 was longer than the recipe implies. I can't wait to make this again for Easter! item not reviewed by moderator and published
The only thing I would change is the amount of salt in the recipe (one tablespoon!!). The sauce was very salty. item not reviewed by moderator and published
Lamb with garlic and rosemary is the traditional method for me such a great addition as the au jus. Great! item not reviewed by moderator and published
this recipe is fantastic, my whole family loves it item not reviewed by moderator and published
I served this for Easter dinner. My brother loves lamb and orders it every chance he gets. He is not easy with the compliments (and his wife is a wonderful cook.) but he said that, that was the best leg of lamb he'd ever had. Thanks Emeril you rock!!! Heather&lt;&gt;&lt; item not reviewed by moderator and published
My family doesnt like lamb, so we used roast beef for this recipe. We used a 3 bone roast and put it in the oven for about 3 and a half hours. I was a little worried about it having to much garlic, but when this came out of the oven, I knew it was a winner. This was moist and juicy on the inside, not to mention tender. The sauce was absolutely to die for! This is the best roast I have ever made and I will certainly be making it again! item not reviewed by moderator and published
I made this as my first attempt at lamb and it was wonderful and super easy! item not reviewed by moderator and published
Tasty and easy! It not only is so simple to prepare but it is juicy, tender and tastes really good. Thanks to Emeril for showing how to cut the lamb. Will serve this every Easter. item not reviewed by moderator and published
Quick &amp; easy to make - tastes good too item not reviewed by moderator and published
I made this for my family when they were expecting a ham. I dealt with very dubious looks and scowls from the children during preparation. But when it started cooking, they caught the aroma and were now wondering what a lamb would taste like. They were very suspicious until they took the first bite. Then it was all I could do to get some for myself! I highly recommend this recipe. It's a great from one of the greats! item not reviewed by moderator and published

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