Rosemary and Garlic Roast Leg of Lamb

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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!

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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!

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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!

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Used this recipe for Easter including the sauce and it was delicious!!! I highly recommend it!!

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Used it for lamb chops instead, worked well.

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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!

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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,

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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.

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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.

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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.