I tried Jan's recipe. What two better flavors are there then garlic and rosmary? Wonderful, mouth watering taste, this lamb dish is a must do.....
Would you please pass the jelly? The mint jelly, that is! Jan, this recipe turned out a moist, succulent lamb which had the most pleasant flavor. I served with roasted potatoes and mint jelly as you suggested, also a broccoli casserole and egg twist dinner rolls. Thank you, Jan, for a wonderful supper tonight!
This was my first attempt at a Roast Leg of Lamb and what a great recipe. So simple, really easy and the smell in the house while it was roasting was unbelievable good. I did put the potatoes and onions on the bottom and oh my so good. Served with my home made mint jelly to set it off. Now wondering what to make with all the left overs, thinging of trying some with the hollandaise sauce and hey how about a lamb pot pie
Absolutely delicious! I've made this using both bone-in and boneless leg of lamb and it's fabulous. It made the perfect Easter dinner with tiny new red potatoes and asparagus with hollandaise sauce. As an added bonus we have enough leftovers to make lamb curry. A wonderful, wonderful recipe!
This lamb had very good flavor. We used fresh rosemary and it was delicious! Very easy to make. Thanks for the recipe!
If you are lamb loves like we are then you will love this one! I loved the rosemary and how the flavors went so well together. I look forward to making this for company coming in a few weeks!
This turned out amazing!! The rosemary and garlic stuffed into the roast make such an impact! I had planned to serve it for a family dinner-the power went out & so, we resorted to using the bbq. We seared it first and then put it into a roasting pan. We placed the roasting pan right on the bbq and it turned out amazing!!!! The juice in the bottom was outstanding! Wonderful tasting lamb roast!!!
This is the perfect way to make a roasted leg of lamb, have been doing for 20 years+ and has never disappointed, I just cook a little longer (I'm outvoted on doneness I like mine pink but the rest like well done). Tonight I served with roasted and steamed veg and French Tarts Traditional Gravy for Roast Beef, Lamb, Pork or Duck which is the way I have also been making gravy for 20 years+. So tonight was a very memorable meal. Thank you to Jan for the lamb (was going to post only to found already here - as I did for the gravy). Made as a recipextra for Recipe Swap #26 March 2009.
Great! Everyone loved it. I dissolved a beef bouillon cube in the water that I added to the bottom of the pan. I think I would have liked mint jelly with it but I was out. It was nice with the drippings though too. Thanks for suggesting it! I am happy :)
This lamb was such a great choice for our dinner entree! We loved the spices on it and it gave it so much flavor. I haven't found a better recipe for lamb as of yet, so this is my new favorite! This will be enjoyed by my bunch many times down the road!