Leg-O-Lamb with Rosemary Au Jus

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Just made this as my Christmas entre, rave reviews from all my guests. Way to go Guy, thank you for a wonderful and tasty dish.

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Oh, yeah! Even better the next day on a pita or wrap sandwich. So full of rich flavor.

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The Leg-O-Lamb with Rosemary Au Jus was excellent! I worked with my daughter to prepare two legs for a family dinner; our only change was that we cooked the meat in a 18 quart roaster on our deck to avoid turning on the oven in our home during the heat. We opted for a risotto with a mix of porcini, shitake, and other mushrooms and a tossed salad only because we make the garlic mashed potatoes and grilled asparagus frequently. The recipe was a big success!

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WOULD PEOPLE WHO ARE ONLY MAKING COMMENTS PLEASE STOP RATING THE DISHES!!!!!! People who use the rating system to choose which dishes to make aren't getting a true picture of the dish! We don't really want to know if you THINK it's a great dish and you're going to try it. We want to know what it was like AFTER you made it. It's a good thing I actually saw the show where this recipe was featured. I was stunned by the three star rating. It sounded so good while Guy was making it. It's a good thing I decided to click the link and read the reviews! Thanks a bunch pressman for screwing the rating up just to poke fun at someone!

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Great recipe. Tried it as written, and absolutely loved it!
By the way, pressman, y'all need to learn the french language. Au jus means in the juice, or sauce, not with juice. That would be avec jus.

Keep rockin' Guy!

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In the past few months, I've made it three times. Seriously, this recipe produces the absolute best roast lamb I have ever had the pleasure of devouring. And it's so easy. It takes a few minutes to gather the ingredients, but once assembled, it only takes a sec to pulse them into a heady marinade that transforms a leg of lamb into a succulent, tender, flavorful treat.
Added bonus: the lime juice, zest, and balsamic vinegar kills the fatty smell that tends to put folks off from roasting lamb in the first place.
I did use all the ingredients, including dry vermouth, which is not always handy in most kitchens, unless it happens to be near a well stocked bar. As for the rest: Fresh rosemary. Absolutely. Apple smoked bacon. Oh, yes. Limes. Essential. Soy. Don't even think of leaving it out. Half a cup of garlic? Do it. It mellows as it cooks, just like onions.
My choice for accompaniments: garlic smashed potatoes and grilled asparagus. Keep it simple and let the lamb shine.