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Outstanding! I loved the juicy texture an lovely sauce that this made. I pulled mine from the oven at 120F, as I like my lamb rare, but I had some medium at the outer edges to serve those who enjoy it that way. I served a 2003 Shiraz from Western Australia, which was a perfect match, and Bird's Seasoned Potatoes on the side to soak up some of the juices and sauce. This was a wonderful Easter dinner, and I'll definitely make again! Thanks for posting a truly mouthwatering recipe!
This is one of those 10-star recipes I find here now and then! We decided to have a non-traditional US Thanksgiving this year (meaning no turkey) and this was a great choice. The cooking time was spot on almost to the minute! The herbs flavored the meat nicely, and the sauce was to die for! I served with baby red potatoes and steamed asparagus. Used a Merlot for the sauce. Will be making this one again!
Today was Fathers Day here in Australia and my dear partner had requested a leg of lamb for his special dinner. This was the perfect recipe for such a special occassion. I purchased a really lovely leg of early spring lamb and boned it myself.The stuffing was delicious and the lamb was delicately flavoured throughout every bite. I used a Taylors 2001 Shiraz Cabernet ( from the Clare Valley in South Australia) for the sauce...and the sauce was spot on. I did cook the roast to medium to well done...we had just a tinge of pink in the centre, which is how we like our lamb. Thanks Toolie for a really great lamb recipe that I will use a lot!