Yeah it was delicious! Add broth and cover. Rest the lamb on the counter for 10-15 minutes, tented loosely with aluminum foil. Im hoping to convert my in-law side of the family to eating lamb with this recipe. This meal was so delicious. Amazing we are so glad to hear it! Weve never cooked lamb before. I think Ill try the flavorful rub on lamb chops too. I usually roast my potatoes at 350 but in a separate pan. Wont it get dried out without covering it? My first time roasting it and used your recipe. I cooked in a wire roasting rack, and started fat side down to get a little crust, then flipped it 1/2 way through. I used it for an 8 lb LOL bone-in. Fingers crossed. A truly easyno, make that IDIOT PROOFrecipe. Cover and freeze for up to 3 months. You really want to go by internal temperature when cooking lamb. For those who dont have herbs readily available, try using a little poultry seasoning (has thyme and rosemary and pepper a few other things, but it has the flavour youre looking for). Would I cook it in the oven for less time? If you put the roast in with the fat side up plus the coating in the recipe, it shouldnt dry out. What if I dont have a roasting pan, what can I use? However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225 F, before serving it. !I like this sight,,,,This is my first time here,,Happy thanksgiving to all,,,,Luke. Huge hit. Add red wine to the broth. and cooked long and slow makes it literally fall off the bone with great flavour. Served it with acorn squash and green beans with onion. I never thought of baby hasslebacks!! Hi. Thanks. Hi this a question not a review. 300ml lamb, beef or chicken stock. smh, I havent made this yet but plan to tomorrow. Making for the second time OR you could buy another oven LOL!!! Look no further if you are cooking lamb for the first time. Tender and yum, yum good. EASY, delicious, gorgeous my family now thinks Im a Goddess with magic lamb cooking powers! Massage everything together so that the meat is really well covered and then either seal the bag or cover the meat. Thank you to all those who reviewed! Seven-Hour Leg of Lamb Recipe | Bon Apptit Made this tonight with a 4.2lb boneless roast. Place in the oven for 4-4.5 hours. I would change nothing. I thought I had bone in, wrong! I really want to try this, but Im just not sure abou the temp/time. I made it last night!!!!! You could cook them together when the lamb only has a wee while to go then once youve take the lamb out, crank the oven up really hot for 15-20 mins to crispen the potatoes. It was delicious!l. Made this yesterday and it turned out amazing. The spice mixture was so good! I did not cover with foil and I used ground thyme and horseradish mustard. One friend lived in New Zealand for several years and said it was perfect! Delicious dish that my son and I made together and great to make on a Sunday to have meals during the week. Combine ras el hanout and salt in a small bowl. Le Gigot D'Agneau Pascal (French Roast Leg of Lamb) Please read my disclosure policy. As it rests, it will continue to cook. Im going to try this mainly because of the simplicity of preparing the lamb. If you havent cooked a leg of lamb before, dont be intimidated. I try to share your recipes as much as I can, so thank you. I ended up scoring just a little into the meat, hope that was ok. Its going into the oven now. Do not be afraid of using Dijon mustard!! The flavor was amazing!! Made this for my wife who loves lamb and she loved it. Came out very flavorful and moist. Were cooking our lamb today, mothers day dinner.. I needed to print off the recipe again and thought while I am here I should leave a comment for all of those out there that may be a little skeptical. The house smelled so good there were no leftovers, but plenty of post-dinner naps from the food coma! There are 9 in our household from ages 11 to 76, and ALL of them thought it was delicious. Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Five stars all around! I was curious as to why you dont cover the lamb at first to keep the moisture in as well.

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