11 Reviews

The combination of herbs brings out the great flavor of lamb I had a small leg of lamb (just big enough for two) and used dried herbs rubbed them into the lamb well, it was delicious.Measurements for dried herbs for full recipe - apprx- 1/4 cup parsley, 1/3 tsp rosemary, 1/3 tsp thyme Served with stir fried Jeruselam Artichokes with onions, roasted potatoes and small side salad Thanks Dancer for another keeper

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Bergy December 11, 2002

This was my first leg of lamb to ever cook. We cannot buy lamb where I live so have to bring it in. This recipe was fantastic and my dad said it was a keeper and when he says something is a keeper it really is. Was tender and juicy enough that I could eat it, even with my band. Thanks for a great recipe.

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Jacqueline in KY October 27, 2009

I had guests for Christmas dinner early and they wanted lamb, so lamb it was, and I sure am glad I chose this recipe! This roast made my dinner one of the best I have served in a long time! We would give it lots more stars if we could!!! Tender, juicy, most flavorful and perfectly cooked. Stupendous!!! Thanks Dancer!

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LindaInNH December 24, 2008

This has become our go to Greek recipe for special occasions. It always works beautifully and I'm with Evelyn on slow and low cooked meltingly tender lamb. I adjust the seasoning and marinade quantities depending on the size of joint. It's even better with lamb shoulder which is our favourite cut. Just make sure it's cooked long and slow enough so that it's falling off the bones.

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elaine.knox2 December 31, 2015

This also was my first time cooking a lamb roast . This recipe was so easy and it was Fantastic !!!! Very juicy and tender . I had a boneless roast ( 1.75 lbs ) , I had to cook it for 2 hrs to get it to 120 degrees . I had the roast covered with the herbs before the oven was heated to 325 . This is my kind of recipe fast and wonderful !!!

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slicknjohn_11263320 April 19, 2014

This was really easy and totaly mouthwatering. My husband is Arabic(so he knows good lamb) raised in France (so he knows good food!) He was so impressed by this dish! Even our 10 year old son gobbled it up (super picky eater) I will prepare this dish again and again. Really impressive to say the least. Thanks!

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6ejenz August 02, 2008

I made this for my husband last night (I do not like lamb) It was very easy to make, and the whole house smelled like rosemary. :) I did adjust the temp and time as my husband likes it more medium. Originally I had it at 325, but then raised it to 350 for about 1 hr. and 20 mins or so. My husband loved it and asked me to make it just this way every time. Thank you for the recipe.

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pattitheshark June 21, 2007

amazingly, i actually found a boneless leg of lamb in the philippines. followed the recipe but did rub the meat all over with garlic. the favor of the spices and the garlic was exceptional...this was a real treat for easter. served italian roasted potatoes and sauteed baby asparagus with the lamb. great meal.

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beach bum in the Philippines April 09, 2007

OMG!! Fresh herbs make this FABULOUS! We had a 3-pound boneless leg of lamb. I doubled the fresh rosemary & fresh thyme - everything else stayed the same. I roasted the lamb until it was approximately 140 degrees internal temperature. I'd call it medium to medium rare. My guests each ate several slices, as did we. This is THE recipe for roasting leg O lamb! Thanks, Dancer!

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Divaconviva April 08, 2007

I had this for Easter this year. It was very good and juicy. The only thing that wasn't quite right was the time. Ours was too rare for most attending. We had several elderly adults and young children with us and we wanted their food more of a medium than rare. The leftovers made a wonderful lamb stew.

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Lori Jones May 03, 2005
Boneless Leg of Lamb