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Roast Leg of Lamb with Dark Beer, Honey and Thyme Recipe

Roast Leg of Lamb with Dark Beer, Honey and Thyme

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Cooking with Beer

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on December 18, 2010

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    I wish I could review it...I'm still waiting for my lamb to cook. I used the time allotted and my lamb is RARE. I only have a 2 lb leg of lamb, it should've taken about thirty minutes, I'm going on 1 hour, still not done. Ridiculous. Perhaps they should review the timing on this recipe or either the temp.

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  • on September 28, 2010

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    couldn't find juniper berries...used some fresh rosemary instead. boneless leg of lamb worked perfectly.

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  • on December 25, 2009

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    I also substitued dried cranberries for the juniper berries based on other reviews and it turned out awesome. This is the first time I've made lamb and it did not disappoint!

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  • on June 13, 2009

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    My wife wanted Lamb -- her favorite food -- for Mother's day. Not being a huge fan of rosemary -- it's way overdone these days, in my opnion -- I was looking for an interesting alternative. Juniper sounded interesting, & dark beer & honey -- well what could be bad. I hated this recipe. The juniper berries reminded me of turpentine, and spoiled the entire flavor. A beautiful piece of meat ruined. She didn't mind it, by the way, but I think she was being charitable. I guess I'll just stay away from the juniper/rosemary spectrum of the pallette.

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  • on April 14, 2009

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    I made this lamb for Easter this year, and the flavor was absolutely incredible! The beer and juniper berries were a great addition. My husband makes his own stout and we have several juniper trees in our yard to produce the berries. I guess that means I'll be making this dish over and over again!!

    Delia from Winchester, KY: I think what he means by "demi-lamb" is a demi-glace made from the lamb drippings. Basically, you make a gravy from the leftover lamb drippings and cooking sauce. About a substitute for the stout, I suppose you could use apple cider, but I wouldn't recommend it. The beer (stout in this recipe really does add a unique flavor to this dish, and it helps to tenderize it. This is necessary because at times a leg of lamb can have some gristle, which is not really appetizing.

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  • on March 10, 2009

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    I love a good Leg of Lamb. One of my fondest memories of my mother is her wonderful self-taught cooking skills. Her Leg of Lamb was my favorite.

    I have two questions: 1 What can be substituted for the Stout? Apple Cider?
    2 Joe from Brywn, Illinois: What is demi-lamb?

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  • on December 30, 2008

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    My guest loved the lamb and the recipe was very easy to make. It was very tender. The only thing I would change is to add more salt to the lamb.

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  • on December 27, 2008

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    I used dried crandberries. Everyone loved how tender and jucy the roast was. I also made gravy with the drippings. The flavor was wonderful. A real hit. I will make again.

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  • on November 30, 2008

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    Great recipe and simple. I used a 3 1/2 pound boneless leg of lamb and a couldn't have been happier with the result.

    The only changes I made was to marinate the lamb overnight (juniper, garlic, pepper, and thyme, and finish the sauce with a little lamb-demi.

    I suggest pulling the lamb out of the over at 145 degrees and letting it rest for 10 minutes before slicing.

    I'll definitely make this one again.

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  • on March 23, 2008

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    I followed this recipe to the letter; accept I used a lower temp in deference to other dished being cooked at the same time. It turned out great. The sauce was a bit on the sweet side, so I just set out small bowls of it and let my guests drizzle, it or use as dip as they desired. This recipe was as much fun to prepare as it was tasty; I will definitely be making this again.

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