18 Reviews

Used fresh garlic from my brother's garden and fresh rosemary from my herb garden. Local free range lamb, too! The leftovers were used astutely in this recipe: Fiesta Tacos to resounding success! Reviewed for ZWT 8.

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COOKGIRl August 12, 2012

We did extra garlic and a mix of fresh and dried rosemary. Enjoyed by all for our first lamb roast

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karen in tbay December 31, 2011

I personally don't like lamb but the rest of my family does so I decided to try this recipe. I used a leg with a bone in it and it still turned out wonderful. I also used extra garlic which made it taste even better. I marinated it in the fridge overnight and i think it helped with the flavor. It turned out very moist with great flavor! This is a great recipe for someone who has never made lamb before because it is so easy!

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lildido921 April 26, 2011

Oh yum! We love lamb and I make it often, but I've never added mustard or used a long refrigeration. I made this with a bone-in leg, and used a mix of grainy and dijon mustard and fresh rosemary. Sensational result, and so very moist and tender. The drippings made a fantastic gravy. Thanks so much for posting.

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Leggy Peggy April 21, 2011

Made it tonight - easy and delicious. Took longer than I calculated, but well worth the wait!

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JRH February 16, 2008

Made this New Years Day (Happy New Year everyone!!) and it turned out fabulous!!! Prepared exactly as recipe stated, served with loaded mashed potatoes, steamed asparagus, and of course, Mint Jelly. For us, Lamb and mint jelly go hand in hand!! Thanks Paula for sharing a "keeper" of a recipe!!

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Mrs. Gottrocks January 03, 2008

I made this for *Zaar World Tour III* - I don't eat red meat but Little Miss (DD), Hubby and a guest really enjoyed this roast lamb. The meat was very moist and they told me the flavours were great. The only thing I didn't do was leave the lamb in foil for 4 to 6 hours, I completely skipped that step (due to time restrictions) however the family thinks that it didn't really matter as they all enjoyed teh flavours. Thank you Paula G

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Chef floWer July 09, 2007

Ok, I didn't follow directions because I found this too late. I had a bone in leg of lamb and cooked about 30 minutes per pound following cooking directions. I have never had lamb so tender! I will try the marinade next time. I will use these directions when making lamb.

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twilightnroses April 14, 2007

Wonderful leg of lamb. I trimmed off most of the fat and marinated this overnight. Followed recipe to the T. Everyone loved it. No flavors overpowered the lamb itself, but blended together and made a delicious roast. Thanks

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jimani April 08, 2007
Rosemary-Mustard Roast Leg of Lamb