A very good and easy dish to make! I used all of the ingredients as listed below. I baked my 4 pound lamb at 375 degrees for 1 1/2 hours to about 158 degrees. The temperature rose upon resting. I did not have a rack so I put the lamb in the pan, but still poured 1 cup of water in. I thickened the gravy as directed below and it tasted great.
What a fantastic leg of lamb this was! I squeezed the lemon over it, then, instead of putting the lamb on a rack, I lay it on the lemon shells, and sprigs of rosemary. Oh, I used fresh rosemary rather than dried.
Super easy to make and totally yummy. Have saved this as a roasting favourite.
An answer to prayer! Hubby brought home a 6# semi-boneless lamb leg as an Easter surprise for me. Knowing how much he spent I was reluctant to roast it in fear of ruining it. Let me tell you - it was the most delicious, moist lamb we have ever had! The lemon juice (I had bottled on hand), rosemary (I used fresh) and garlic was a perfect combination. Thank you so much. This one is now the official Easter Lamb recipe in this family.
We've done this several times and we LOVE it. Lamb roast is wonderful and flavorful. Thank you for a very simple and easy to follow recipe. We used fresh rosemary. Succulent. We like our roast rare so it does not take long, we kept checking with the meat thermometer every 10 minutes after the first 30 minutes.
This was gorgeous, and I'll echo the other reviews: it left us wondering why we don't eat more lamb!! Also, I was repeatedly asked whether the lamb had been marinated -- it was a delicious combination of flavors. As w/some other reviewers, 400F was a bit too hot. Next time I'd reduce to 375 and _definitely_ add water to the pan so that drippings don't burn, and so that (hopefully?) the lamb doesn't burn on top. (Maybe our meat was particularly lean??)
This was good and I was pleased overall with my first attempt at lamb. Next time I will lower the temp to 375 as others suggested. I used a boneless roast but would recommend a bone-in for the added flavor factor. I didn't quite use the entire 1/2c lemon juice. Seemed like a lot to me. I will add this to my holiday menu. Thank you for posting.
Last night I used this recipe for a leg of lamb. I used garlic from a jar with fresh rosemary etc. In the pan I put Rose wine, stock and rosemary and used that for basting and gravy. Added a little water now and then. I put the temperature down after 20min's. I will definately be doing this again, thanks for this lovely recipe (even my hubby who isn't a lamb fan loved it).
Wowza! This has delicious flavor, it takes a little time, but is so easy! Next time I happen to have a leg of lamb laying around, I'll be making this again! Thank you so much for the recipe!