Rosemary and Garlic Roast Leg of Lamb
Show: The Essence of Emeril
Episode: Easter
Rate This RecipeRead users' reviews (105)
- Recipe categories: Fruit, Lemon, Meat, Lamb, Vegetables,
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Average Rating:
Total Reviews: 105
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By rutrow
Philadelphia Pa
on May 05, 2013
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tasted very good. Took longer to cook than recipe says. 1 hour longer for med. rare 145 degrees.
By mandtillman
on April 26, 2013
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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!
By oforinancy_13163004
Houston, 83
on April 07, 2013
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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.
By Johanna1953
on April 06, 2013
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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!
By patternista
Austin, Texas
on April 03, 2013
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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!
By Chef #797520
Ohio
on March 31, 2013
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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.
By sbeisch
on March 27, 2013
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The flavor was fantastic. I would just pull the roast at 135 instead of 145 if you like it a little rarer.
By kristen-womack_...
wichita, KS
on December 27, 2012
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Wonderful flavor! My husband does not care for lamb, but he loves this recipe!
By wheelthrower_12...
Cookeville
on December 25, 2012
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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!
By fudgelady11
colorado spring...
on December 25, 2012
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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.