This truly festive mutton dish has a juicy leg of lamb marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest.
I read all the reviews prior to making this dish and share the following: I did add the dash of lemon juice and the balsamic vinegar to the marinade as suggested by one reviewer; I also added two cups of water to the pan when I roasted the lamb. I followed the advise to cover loosely with a foil "tent" and cooked the meat for 20 minutes at 450, turning it down to 350 for 1 hour before putting the heat up to 400, removing the foil and continued to cook for a further 10 - 15 minutes. Roast was medium; I would cook about 10 minutes less at 350 to have a medium rare roast. As also suggested I took all the marinade (cooked with the roast), added a little red wine and red currant jelly. The roast was left to rest for 10 minutes and carved before serving with the sauce poured over. It was absolutely delicious. Sue from Richmond Hill - 31 Mar 2003 (Review from Allrecipes US | Canada)
Taste buds went to heaven! We used a boneless leg of lamb, just under 7lbs. We added 1/4 c Balsamic vinegar, 1/4 c olive oil, and substituted 1 teaspoon lemon juice in place of lemon zest. We slit the roast about an inch deep all over the top and inserted lots of slivers of fresh garlic; marinated for 2 days and sprinkled with regular salt. We placed the lamb on a rack in a covered roasting pan, added cut up potatoes and carrots, baked at 350 for 2 hours, basting every 20 - 30 minutes. We didn't need to place marinade in the middle as others suggested, and also didn't need to add water to the bottom of the pan. We will add at least one cup of water to make gravy in the future. Moist, flavorful dish! The ingredients were a perfect blend. - 06 Nov 2005 (Review from Allrecipes US | Canada)
Very tasty for you lamb lovers! We added a squirt of lemon juice and 1 tbsp. balsalmic vinegar to the marinade. Baked the lamb with the marinade in an oven bag for 2 hours at 300 degrees. It was super tender! Took 2c of the fat drippings and cooked up a sauce with 1c. milk, 1tbsp cornstarch, rosemary twigs, and 1tsp balsalmic vinegar, salt/pepper to taste. A superb sauce/gravy for the lamb. We'll use this recipe again! - 02 Feb 2003 (Review from Allrecipes US | Canada)