Herb-Roasted Lamb
Show: Barefoot Contessa
Episode: Italian For Beginners
Rate This RecipeRead users' reviews (60)
- Recipe categories: Meat, Lamb, Vegetables, Potato,
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Average Rating:
Total Reviews: 60
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By carrkristian_10...
Seattle, WA
on May 11, 2010
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I make Lamb all the time and this recipe provides the basic for anyone who is not use to cooking Lamb. I would recommend cooking at 350 degrees if you are not a person who cooks often. I also like the idea of adding carrots to the potatoes. I used Thyme instead of Rosemary and this works just fine if you do not like the tast of Rosemary. I also covered my Lamb with a sweet chill sauce after I added the herb mixuture, this will prevent the garlic from burning and add a little extra flavor plus a great sauce to poor over the lamb when serving. You can find the sweet chill sauce in your grocery store in the Oriental aisle. Curry and Lamb goes well together so I also added a little curry to my rub. My kids even love this recipe!!! Good luck everyone :-
By transer2_12832368
Montvale, 70
on April 26, 2010
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Can someone tell me what could I have done wrong? The lamb still turned out great, But after about an hour and a half at 450 degrees (convection, mind you, I had to take the potatoes out and leave the lamb in for another 40 minutes. Until it reached 135 degrees. Wrong roasting pan? Whatever... It still turned out great.
By mismax
Richardson, TX
on April 06, 2010
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After reading other recipes that stated cooking at 350, I was hesitant to try this. But I did and it turned out beautifully. My garlic rub did start to burn after 45 min, so I had to lightly cover with aluminum foil, but it still came out perfect. This was my first attempt at leg of lamb, and we were so pleased.
By paulsicari_2732447
Arlington, VA
on April 05, 2010
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I tried this for Easter for a group of 10. I thought it would be enough so I made two 5 lb roasts. One would have been enough. This lamb was perfect. I used my oven probe and cooked the roast to 143 degrees, which was a little "medium" for my taste. I probably could have cooked it to 135 and it would have been perfect. The rub was outstanding. Everyone loved it. Also, I added carrots and onions to the potatoes. The veggies cooked perfectly as well.
By sheewa123_8156892
Tinley Park, IL
on April 04, 2010
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Not only was this so easy, but delicious!! I left the rosemary out; I don?t care for rosemary, but added horseradish to the rub. Also, I added carrots with the potatoes. Next time I will include sweet potatoes. I received rave reviews from the family. Thanks Ina!! Sheila from Chicago
By nataliehill_5892094
Georgia
on April 02, 2010
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This was my first time making lamb. My husband had it before in Israel, so I was a little nervous to live up to what he remembered. It was delicious! the potatos came out wonderfully as well. I did marinate the lamb in a 1/2 and 1/2 mixture of milk and buttermilk overnight before hand, which was recommended to me by someone in the restaurant business. Was very happy with the result! Definitely going to be a keeper for special occasions! My husband, in-laws and parents all loved it!
By BZmommy
Alexandria, VA
on March 30, 2010
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THis was Excellent! I couldn't find an 6 lb leg of lamb, so I got a 3.8 lb from Sam's. I trimmed it myself and tied it. I cooked it for 1H15M and it was good - a little rare for me but everyone else loved it. Now for the taste... LOVED IT! The roasted garlic and potatoes were great. I served this for my in-laws... BIG HIT! LOVE YOU INA!
By aussiebarb50_12...
WALNUT CREEK, 43
on March 30, 2010
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I'm Australian and eat lamb all the time - this recipe was fantastic. My 8 dinner guests, including one very lamb-biased Irishman, ate every last bite and there wasn't a morsel of the roasted potatoes left either. I live in Oregon and couldn't get Australian leg with the bone so went with next best NZ lamb and it was just delightful. Good quality grass fed lamb makes a huge difference. This recipe was easy and just thinking about the potatoes cooked in the lamb drippings makes my mouth water. As Ina would say "that can't be bad". ENJOY!!
By amonroe10
Houston, TX
on March 27, 2010
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I have made this twice now. Both times I left out the potatoes. It has turned out fantastic. My boyfriend says it gets better every time! To address some of the issues: 1 You don't have to put as much salt in as the recipe calls for. If you normally don't put a lot of salt in food, don't put a lot of salt in the rub. 2 I had no trouble with the temperature. The key is to use a meat thermometer, not go by the time suggested. I cannot stress the importance of a thermometer.
Overall, great lamb recipe. Will definately be making this one again. :-
By rdunne_12759017
middletown, 72
on March 24, 2010
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Please help! Anyone who has made this recipe before. Is MY oven out of whack or does anyone else have a problem with this high a temperature (in a conventional electric oven for this length of time.
I read a few reviews that complained the temp was too high and resulted in burned out potatoes and dried out meat, but the overwhelming majority of reviews were glowing.
I love Ina's recipes as a rule, and would love to try this for Easter, but am very unsure of using that high a temp for that period of time - especially on a delicate cut like a Frenched rack of lamb. Feedback would be most welcome - because I'm wondering if the oven should be preheated to 450 and then turned down.
H E L P !!