Rosemary and Garlic Roast Leg of Lamb

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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.

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Delicious, easy and impressive. Will definitely make again.

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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.

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First time I made leg of lamb. This recipe was very easy. Turned out delicious.

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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 & 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'!

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Just made this for Christmas dinner and it was fantastic. Very easy too.

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Great dish - very esy to make - better than going out