Rating: 4.73 stars
22 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This recipe is great on the grill. Dad uses a grill pan, and cooks according to oven directions. Usually the ham is in the oven so the grill works for us. A wonderful addition for Easter. The lamb and ham taste wonderful together. Source: Mom and Dad.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.

  • Roast the lamb in the preheated oven for 1 hour.

  • Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.

Nutrition Facts

500 calories; protein 38.6g; carbohydrates 15.8g; fat 30.6g; cholesterol 153.6mg; sodium 359.7mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
04/06/2010
I was curious about the lemonade/soup mix and it was very nice! However I did insert little chips of the garlic into the meat with a knife tip and added some oregano and diced onion to the seasoning. I used a large can of the concentrate. I decided to marinate the roast in a large bag turned it a few times and refrigerated it overnight. When ready to cook I dumped the contents of the bag over the roast before putting it into the oven. When it was done I scooped out some of the liquid stirred it in a pan with a bunch of ice cubes til' the fat congealed skimmed the fat and used the result as a wonderful sauce - no need to thicken. Served on a platter rimmed with spinach garnished with a few slices of clementine orange blueberries & fresh mint - Easter dinner guests raved! Read More
(31)

Most helpful critical review

Rating: 1 stars
05/15/2017
Was so disappointed. The meat tasted off and I felt like this was a big waste of an expensive piece of meat. I have read other recipes that use real lemons but I did use the concentrate to save time. Big mistake. It was worse because my Mother's Day dinner was ruined and we had to go get hamburgers. I should have tried a different recipe. Read More
(1)
22 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/06/2010
I was curious about the lemonade/soup mix and it was very nice! However I did insert little chips of the garlic into the meat with a knife tip and added some oregano and diced onion to the seasoning. I used a large can of the concentrate. I decided to marinate the roast in a large bag turned it a few times and refrigerated it overnight. When ready to cook I dumped the contents of the bag over the roast before putting it into the oven. When it was done I scooped out some of the liquid stirred it in a pan with a bunch of ice cubes til' the fat congealed skimmed the fat and used the result as a wonderful sauce - no need to thicken. Served on a platter rimmed with spinach garnished with a few slices of clementine orange blueberries & fresh mint - Easter dinner guests raved! Read More
(31)
Rating: 5 stars
06/01/2010
Thought this recipe came out very tasty indeed. The lemonade helps to create a crusty-goodness of sugar on the lamb. Will definitely do this again! Read More
(16)
Rating: 5 stars
09/07/2010
I loved the flavour of this recipe but 90 minutes cooking didn't get it to medium-well like I wanted at 145 degrees on my thermometer. If you want medium-well plan for at least another half hour and maybe more. But the seasoning rocked!! Read More
(14)
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Rating: 5 stars
12/24/2015
After inserting the garlic chips into the meat. Changed the rub a little. After rubbing with margarine added salt and pepper (less salt and more pepper) and oregano seasoning and rubbed into the meat. Had a rosemary (essential) oil and added a few drops to the meat. It came out tasting wonderful especially with the lemonade concentrate. Next time will try to added garlic chips and rosemary springs into the meat and see what the result will be. 2015-December 24 UPDATE Made it again. This time did not have any oregano and made it with Ms. Dash Lemon Pepper minced garlic dried rosemary and rosemary (essential) oil but forgot to rub it with butter at the start. Hence melted the butter and added it before roasting the leg. Again it turned out beautifully. This recipe is easy to make some slight changes but with wonderful results. If you use this recipe you will definitely NOT need the mint jelly to go with this lamb. Read More
(8)
Rating: 5 stars
01/04/2011
Awesome! Made this for Christmas dinner. It was a hit! Would not change a thing! Read More
(7)
Rating: 5 stars
01/16/2012
Excellent! My first leg of lamb and the whole family loved it! Read More
(6)
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Rating: 5 stars
04/06/2010
This was delicious!!!!! Read More
(6)
Rating: 5 stars
02/09/2013
OMG!!!!!! This is a must do. Fabulous super easy and extremely good you must try! Read More
(5)
Rating: 5 stars
04/20/2014
Can't give this enough stars! The whole family loved it. The lemonade/soup mix made the most incredible gravy. We dumped it over potatoes carrots and biscuits (oh and the fabulous lamb too!) Even though dinner is over we keep running into the kitchen to dunk another biscuit in the gravy. Mmmmmmm.......! Read More
(3)
Rating: 1 stars
05/15/2017
Was so disappointed. The meat tasted off and I felt like this was a big waste of an expensive piece of meat. I have read other recipes that use real lemons but I did use the concentrate to save time. Big mistake. It was worse because my Mother's Day dinner was ruined and we had to go get hamburgers. I should have tried a different recipe. Read More
(1)