This is a wonderful recipe. It's very easy to put together, the smells coming out of the kitchen while the lamb was cooking was terrific and it taste great. The lamb came out fork tender. Everyone thoroughly enjoyed this meal. My mother and I both agreed that the marinade would be great on a pork tenderloin too. We will both definitely be making this recipe again. Thanks for finding it and posting it to Zaar.
I found this same recipe on another website. In that one they use the 2 tablespoons of reserved lemon juice. Sprinkle it over the lamb just before you cover it loosely with foil.
It also said to check for an internal temp of 125 to 130 degrees, it will be medium-rare to medium after it is left to rest.
Hope this helps.
This was my first-ever time cooking lamb and it came out GREAT. I followed the recipe exactly as described, but put the lamb and all of the marinade ingredients (once well-mixed) into a Ziploc bag and kept in in the fridge for two days! (turning it over every now and then) Anyway, great flavor and so so SO tender! A note about cooking times: I had a small-ish 2.5 lb boneless roast (you know, like with all the string and fat and everything) and I cooked it at 375 degrees for 1 hour and 7 mins and it was perfect . .. nice and pink and very juicy! Will be making this again for sure, thanks so much!
Very tasty lamb, and very simple to prepare. I marinated it for about 5 hours, and think I would have preferred overnight. The marinade is very nice - I would perhaps add even more garlic next time.
Fine marinade. What about the extra 2 T. of lemon juice? My 5.32 boneless lamb roast was way to rare after the allotted time as adjusted for the extra 1/3 lb. The roast actually cooked for almost two hours. This is with guests who like their lamb rare!
Loved it!!! Cooked it quite a bit longer than stated as my hubby likes his lamb well done, however it was still very tender and moist! Great flavours!
We really enjoyed this. I baked mine about 20 min a pound and it was perfect, though we like ours just a bit on the rare side. Made wonderful leftovers, too.
I, too, was confused about the reserved lemon juice, but also used it with a little more to flavor lemon potatoes. I make homemade tzaddki sauce to go with the lamb, which came out juicy & flavorful. I topped the lamb with slices of lemon which gave it another layer of flavor. This is a "keeper"
This was wonderful. I marinated the lamb for 6 hours, then stuffed it with sauteed swiss chard, onions, garlic and goat cheese. Cooked the lam at 25 minutes per pound. Perfection.
great, flavorful recipe! i marinated for 2 days. was awesome, as well as pretty! i used a 2.5 lbs. boneless leg. thanks for sharing!