Rosemary and Garlic Roast Leg of Lamb
Show: The Essence of Emeril
Episode: Easter
Rate This RecipeRead users' reviews (105)
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Average Rating:
Total Reviews: 105
Showing 81-90 of 105
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By PerpetualPainter
Chicago, IL
on May 27, 2006
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This is one of the very best things I've ever made, ever. Great flavors.
By patriciaperez_5...
Miami, FL
on April 29, 2006
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This lamb came out scrumptious. I used a bonesless one for easier cutting to serve my guest and it came out juicy and very tasty. The sauce gives it the added kick. GREAT FOR GUESTS! I serve it with scalloped potatoes and glazed carrots
By becki.melvie_43...
Buffalo, MN
on April 19, 2006
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Excellent recipe...I slow roasted for 4 hours at 325. The meat came off the bone tasting like roast beef, literally! My family couldn't believe how tasty it was. The sauce was excellent, tasted like an Au Jus...perfect! I put a couple stalks of celery and some whole carrots on the bottom of the roasting pan so that the meat had something to sit on. The sauce re-heated nicely, which was a surprise. The extra lamb is in the freezer...we'll see how that goes...any good recipes there, Emeril??
By kl0369_1381429
Keyport, NJ
on April 17, 2006
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This lamb was easy to make and delicious. Everybody loved it. I didn't have any red wine for the gravy so I just used chicken broth and it came out great. Will definately be making this one again and again.
By jerispoon_5043351
Columbia, SC
on April 16, 2006
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This was my first time cooking lamb. First time EATING lamb. Will not be my last time!!!!! This recipe is the best!
By svseymour_2661798
Phila, PA
on April 16, 2006
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I used a leg of lamb that was a little over 7 pounds. Using a suggestion from another review, I also used olive oil along with the garlic, dried rosemary, salt and pepper. The lamb came out very juicy. Plus, I used a combo of fresh lemon and orange juice and let it sit for 20-30 mins before adding paste.
My only problem was with the time. I had to cook it for about an hour and 45 minutes until it got to medium. If you like your lamb between the medium and well done stage, with a little pink, try cooking for about two hours when you turn it down to 350.
By redshoes125_5366265
baltimore, MD
on April 15, 2006
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this was so easy to make and everyone that got a chance to eat some raved about it!!!!!!!!
By downeastrw_2766573
Somersworth, NH
on November 17, 2005
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Great recipe!!!!! Nothing but raves from family and friends...
By donhed_3858163
Strathmore
on September 25, 2005
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My boyfriend really liked this recipie and he is very hard to please, he rated it as a 4 1/2 out of 5
By dkershner49_762366
Wauseon, OH
on July 19, 2005
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I enjoy this for its ease for a Sunday Dinner. You can't go wrong w/Emeril.