Forever Roasted Lamb with Roasted Vegetables

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I prepared the lamb as directed. I also fixed a prime rib and a pork roast. The lamb was gone right away. Even the children loved it. Some guests that have never eaten lamb before, also loved it. I will be cooking it again and again. The directions were very easy to follow.
Thank you

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This is a keeper for sure, absolutely delectible. This was surprisingly easy to prepare and obviously cooking was a breeze. Everyone loved it and fortunately there was enough for seconds!. We like our meat on the rare side so I cooked it only 6 hours after reading the previous review (thanks for that but overall, like every other Michael Chiarello recipe I have ever tried, this was absolutely superb and no trouble to make. And if you ended up with sawdust... I think user error is to blame because it certainly wasnt the recipe.

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I've made this recipe several times. It is outstanding; a great Sunday meal. Although, I couldn't really just put it in the oven and let it cook all day. From time-to-time I added white wine to the bottom of the roasting pan to keep the onions moist. As the recipe suggest, I've added fruit: pears, oranges, and mangos. The fruit adds a lot to the taste.

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I made this dish for our New Year's Eve party. My friends and I are lamb fans and this recipe is definately a keeper. Everyone raved about how good it was. I did make a few changes to the rub. I cut the Fennel seeds to 1/4 cup and added fresh rosemary, basil and oregano instead. I also put the rub on the night before. In addition to this main course, I also made the yams and brussel sprouts side dish. It also turned out very well. The Risotto al Cabernet was great too, but if I make it again, I will cut the recipe in half. Too much food!

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I am not sure what the other reviewer did to mess up this recipe but sawdust? Please! I became intriguid with this recipe when I saw the episode. I have had lamb twice before in my life, once made by someone else, and a weak try by myself and both times I didn't care for it. I thought it tasted gamey, more so than venison.

This recipe draws all of that out and replaces it with a great tasting meat! There are a couple of things to keep in mind when making this recipe:

When you make the fennel spice, grind it thoroughly! Do not leave any chunks in the rub. Sift it out if you must.

8 hours is probably too long. I used a 5lbs leg and it was definitely done after 7 hours. I had a feeling this would be the case, so I put the foil tent on after 6 hours.

I did not have as much luck with the sweet potato and brussel sprout side, but I think that was more to do with the fact that I just did not have a large enough saucepan, nor one that I could put into the oven.. Sigh.. I really need new pans!

I recommend that you watch this episode before you try the recipe, it really helps you visualize it.

I can't believe I can finally enjoy lamb!

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This was a colassus waste of time and money. Lambs everywhere should revolt against this awful recipe that turns lamb into sawdust