Roast Leg of Lamb with Rosemary and Garlic

“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!”

“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 recipe #263755 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!”

“I wanted to try my hand at cooking some lamb and chose this recipe because it looked simple and sounded great.It had awesome flavor, was tender and delicious and now that I have made it with success, I will make it again for my family to enjoy.Thank you for sharing it!”

“This is just the best way to roast a lamb. It all crisps up on the outside and the smells while cooking are amazing. Served with roast potatoes and steamed veggies. Delicious!”

“i made this for dinner using a 2 lb butterflied leg of lamb that was rolled and tied. this is the classic way to roast a leg of lamb, and was delicious. i cooked this in a convection oven for 1 1/4 hours because it was a small roast and it was perfect for all of us, as dh prefers his meat rarer than i.”

“This roast was a delicious addition to my dinner over the weekend.We had with roasted potatoes with balsamic vinegar, garlic and rosemary.Excellent flavors that went over very well with my company.Everyone gave this 5 stars and would have given it more!”

“I know I can’t go wrong with any lamb recipe by JanRoundOz this was no exception -delicious. I had an unexpected guest for dinner so lovely leg in freezer got defrosted in a hurry.This recipe is so easy to prepare and the end result was ravereviews from everyone. I added water to the pan twice as it baked.It was golden on the outside and just pink on the inside -A winner of a recipe”

“I have always made my roast with an almost similar recipe and it turns out absolutely fantastic each time! I put an onion, cut in half, in the bottom of the roasting tin and place the lamb on top and cover the tin loosely with foil and bake for 1 1/2-2 hours depending on the size of the leg and then cook for another 30 minutes with the cover off. Rosemary and lamb is the perfect combination. I always serve it with a onion and rosemary gravy or mint jelly, roast potatoes and peas to go with it. Made it last night and served it with gravy and FT’s fabulous Recipe #203349! For a succulent, tender and flavoursome lamb dish, I highly recommend this recipe. Thank you, Jan, for posting!”

“Wouldn’t expect anything less from you Jan – oustanding and easy! I used beef stock, garlic, onion & celery under the rack to give flavour. Used a lot more garlic & rosemary but that’s just a personal preference & I do feel the stronger flavour of lamb can handle it. Our oven is very uneven in terms of heating so cooked for about an hour very tightly covered with foil, then about another hour uncovered with a slight increase in oven temp. Served with a garlic onion & rosemary jus I made up & some crispy roast potatoes. Delicious, flavoursome, tender & juicy – shame there were no leftovers between 3, but hey there’s always next time. Thanks Jan :-)”

“WOW!What a great meal.Even the leftovers (after zapped in the microwave) were fantastic.We had this with apple-mint jelly (mint jelly is apparently unavailable where we live). The lamb was great with or without.I cooked mine in a roaster for about 2 hours. 1 1/2 on 350 degrees then reduced for the next 30 minutes. I had a 3 lb. boneless leg of lamb.It was sooooo moist and sooooo tender.I would highly recomend this recipe to everyone who ever has the luxury of indulging in lamb.THANK YOU SO MUCH FOR SHARING!!!”

“I made this about a month ago using a 5lb lamb roast and it turned out great! I was a little scared to try it because I’ve never made lamb before and I’d invited my in-laws over for dinner. I think I ended up cooking it for about 15-20 minutes longer because of the size but other than that I didn’t change anything. Everybody loved it! My mother-in-law still talks about it and she wants me to make it for Christmas dinner!”

“This was so good! I used a 4-pound boneless leg, and it came out just delicious. I had never roasted lamb, and am so happy I chose your recipe–thanks for posting it!”

“This was wonderful! I served with my Bulgur Salad#148499. Thank You!”