Boneless Leg of Lamb

“The combination of herbs brings out the great flavor oflambI had a small leg of lamb (just big enough for two) andused 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 saladThanks Dancer for another keeper”

“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.”

“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!”

“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!”

“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.”

“amazingly, i actually found a boneless leg of lambin 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.”

“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!”

“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.”

“I used a small 3 lb leg of lamb, The combination of Herbs is great, I used dried used about 1/2to 1 teaspoon of Rosemaryand 1/2 teaspoon of Thyne. Also added some fresh lemon. Baked small red potatoes with it. I baked it until the Temperature reached 190 on the meat thermometor. Thanks Dancer for sharing. Will be using this again & again.”