Roast Leg of Lamb with Dark Beer, Honey and Thyme

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This was a succulent and flavorful lamb! The stout beer and honey combination made the flavor of the lamb so rich. We will make this again and add more juniper berries, it was hard to find their flavor among the other more bold flavors. This is worth the efforts of basting! Enjoy!

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Everyone loved it, I wish I could have found juniper berries. I did two 3.5# boneless legs.

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This is an excellent recipe....easy, and something other than the usual garlic and rosemary. I actually roasted 2-5lb boneless roasts. It took about 2.5 hrs but it turned out perfectly...slightly pink in the middle, juicy, tender, and ever so delicately flavored by the Stout Guinness beer. It was delicious!

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

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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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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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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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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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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.