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Herb-Roasted Lamb Recipe

Herb-Roasted Lamb

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Average Rating:

Total Reviews: 60

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  • on May 06, 2013

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    Delicious!

    It was impossible for me to find a 6lb boneless leg of lamb, but since I was just feeding 4 I settled for a 3.8lb piece. I started cooking at 400 degrees, but after 20 minutes turned it down to 350. I then checked the temperature every 15-20 minutes, for a total cooking time of about 1 hour 10 minutes. Everything about the lamb was wonderful, and I didn't tweak the recipe at all. I highly recommend this recipe.

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  • on April 08, 2013

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    I should have gone w/my instincts, thinking that 450 for a boneless leg that roasts over an hour seemed too long. But Ina's recipes have been reliable (LOVE the roast chicken that you salt a day in advance. I followed this recipe for the roasting the lamb only (not w/potatoes. The time is entirely too long. When I checked after one hour, the lamb was 180 degrees. Ruined.

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  • on January 04, 2013

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    Fantastic! I kept it at the 450 the whole time and did lightly cover with foil when it started to brown a bit too much. My family devoured it! I used the ingredients for the rub as suggested but had a much smaller roast (closer to 4 pounds and it was great... so if you're doing a 6 pounder you might want to up the rub ingredients. Ina does it again!

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  • on April 24, 2012

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    Absolutely delicious!

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  • on April 14, 2012

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    Terrific flavor and a hit at Easter dinner. However, I had difficulties with the 450 temp...set off my fire alarm and started to over-brown the roast before totally done. I had to decrease the temp and tent it with foil to finish it. Next time I might try browning it first on the stove top then roast at a lower temp. The seasonings were great. I made gravy out of the pan juices...yum!!!

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  • on April 11, 2012

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    So simple, yet so flavorful! This is one to keep on hand! The garlic and rosemary really do great on the grill!

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  • on April 09, 2012

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    SUPER yummy. i cooked it for Easter for my boyfriend who has never eaten lamb and he absolutely loved it! Be careful with the cooking times as all ovens vary. Key note -- meat thermometer is a must.

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  • on April 09, 2012

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    Very easy and oh so delicious! I might suggest to those found this over cooked to look to the height of your roasting pan sides. Mine is 3.5 or 4". It kept potatoes from drying and roast from over-browning. Roasted at a steady 450 degrees. Resting time made it perfect. I had coated the roast in a mixture of olive oil, fresh rosemary and rough chopped garlic the night before. TYVM Ms. Garten

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  • on January 29, 2012

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    This was easy and great... despite probably overcooking it a bit. I set thermometer to rare, but it still was well done. Next time, I'll place my thermometer closer to edge to get earlier warning.

    I used regular and sweet potatoes roughly quartered and I upped the whole garlic (was great removed and spread on bread. The sweet potatoes were a nice addition.

    Repeatable .... next time I see meat on sale ;-

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  • on January 13, 2012

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    Absolutely delicious! Made it for Christmas dinner, just like the recipe (except added baby carrots.
    So easy, so good. First experience with leg of lamb, and I'm so glad I tried it! -I do admit the meat was expensive, but we got several meals out of it, and that was just with 3.5 lbs. Thank you, Ina!

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