I'll be prepping it in a few hours for dinner tomorrow… thanks for your tips and advice. I'll also be doing your potato recipe and your Tabbouleh salad.
I made this leg of lamb recipe today (the third time making it) but followed the cooking for "fall off the bone" this time instead of medium. OMG!!! It was definitely fall off the bone and so flavourful and tender. Since there are just two of us there is plenty left over which we will have for another meal and then I will freeze the rest. Whenever my grocery store puts leg of lamb on sale I grab one or two for the freezer, it is New Zealand lamb and weighs just under 5 lbs. Any recipe that you have created is amazing. Thank you for your recipes and help in cooking Mediterranean food.
I made this for a party. Because I didn't have as much time, I set the temperature at 400. After baking the meat for 1hour, I added the vegetables and baked for another 30 minutes. It came out super juicy and tasty. Thanks for the recipe!
Thank you so much: this looks absolutely delicious. And settles what we're going to have for Easter. I use the smoker most of the time with lamb, but this oven roast looks amazing.
Hi Suzy, I can remember eating Lamb when we would go visit my Aunts and their families, yours reminded me of this, no one sells lamb where we live miss eating this, yours looked so pretty and it looked very tasty, thank you for sharing this video. Have a great rest of the day. 🙂 👋 🧅 🥔 🍗
Outstanding recipe! I made this for Orthodox Easter last Sunday. It came out great! I changed the marinade a bit, no mint and instead sweet peppers and rosemary for more of a Serbian spin. I also added whole sweet peppers at the same time as the potatoes. And the best part? Lamwiches for three days!
That is really impressive. That is probably the looking leg of lamb I've ever seen and I'm pretty sure I can smell it here at my home. Unbelievable!!!❤
It would be nice to do this outside on a bbq in an aluminum heavy-duty disposable pan using indirect heat 325. Can sear it first directly over flame or charcoal.
Coming from a country who are experts in cooking and eating lamb, Greece. No mint or paprika. Just garlic, pepper, salt, and oregano with lemon juice and olive oil. Wrapped in foil with potatoes and cooked on a low heat, when cooked, remove the foil and grill. Served with lettuce, cucumber, spring onions salad and a wine vinegar olive oil, dressing, and of course paprika. Also, if you aren't a fan of lamb, try a leg or shoulder of goat.
Hello! Here are the recommeded cooking times depending on the level of doneness you're tryin to achieve: Rare: About 15 minutes per pound or until internal temperature registers 125 degrees F. Medium-Rare: About 20 minutes per pound or until internal temperature registers 130°F to 135°F. About 1 ½ to 2 hours or so. Medium: About 25 minutes per pound or until internal temperature registers 135°F to 140°F. Well-Done: About 30 minutes per pound or until internal temperature registers 155°F to 165°F. Falling-Apart Tender Lamb: About 40 minutes per pound or until the internal temp registers 175°F. This can take about 6 hours or so.
