*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was delicious! I chose it because it was one of the only recipes that did not need to be marinated for at least 4 hours. Since I work full-time, I only had about 2 1/2 hours until mealtime. My husband and son loved it - the coating was tasty and the pan juice was not burned, but just right and also delicious. I did modify the recipe in 2 ways - I seared it at 450 for about 15 minutes, then turned the temp down to 325 and cooked until 150 internal temp, and I added a little evoo to the rub to make it more spreadable and add a little crisp. The lamb turned out perfect - I saved this recipe in my favorites and will DEFINITELY make it again! :)
I MUST give this one 5 stars. This recipe is fantastic. I made it today as an early Valentine's dinner and it was a hit. The only change I made was to press a couple cloves of garlic into the dill/rosemary rub. The dish turned out tender, juicy, and tasty. I served it with seasoned potatoes and corn. Will make again - an easy way to impress dinner guests. Try this one, you definitely won't be disappointed.
Very tasty lamb roast. I had a 4 lb. boneless roast and I had to cook it an hour longer than the recipe stated and I tripled the garlic but still is an excellent recipe. I served the lamb with garlic mashed poatoes and mint sauce for the lamb. Thanks.
I prepared the Lamb using the recipe last night. My wife who is from England and they eat lamb all the time has mentioned that this was the best Lamb she has eaten in a very long while. Very easy to prepare. Thank you.
I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves total. I cut them in half and inserted them all over. This recipe doesn't call for nearly enough (I'm a huge fan.) I didn't realize I was out of dill so I just made a rub of 3 tsps dried rosemary a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I started it at 400 degrees for 30 minutes and then turned it down to 350-375 (my oven is not reliable). When I turned the heat down I added some red potatoes & carrots to the pan. I basted the lamb with a cup of beer (hefe). The temperature & beer are based off the recipe "Dragon's Leg of Lamb with Garlic and Beer" on this site. I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices at the bottom. I wish I would have added more veggies to my pan.
Wonderful easy recipe. I brought a gorgeous boneless lamb joint (I am one of those people who hates bones in anything) and followed the recipe exactly. The only changes was that I used sea salt chunks rather than ordinary salt. The lamb was just so tender loved the rosemary garlic taste. Will certainly be making this again.