Leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
43 comments
- Inna
By far my favorite lamb recipe! 😋 thank you Tatyana for such a good recipe!
- Reply
- tatyanaseverydayfood
You’re so welcome! 🙂 I’ve very happy you enjoyed it! 🙂
- Reply
- Bob
Tatyana, I am getting a boneless leg of lamb that is already wrapped with twine. How key is it to open it up and put the spread on the inside?
- Reply
- tatyanaseverydayfood
Hi Bob! I would highly recommend opening it to get all the flavor inside as well! It will be worth it! Enjoy 🙂
- Reply
- Zarina Panibratets
I made this for my family and they loved it! I am no longer afraid to cook lamb. Thank you Tatyana!
- Reply
- tatyanaseverydayfood
Awesome!! 🙂 I’m so glad to hear that everyone enjoyed it! It’s one of those meats that can seem intimidating at first! 🙂
- Reply
- George
I was going to try another leg of lamb where you have to marinate it overnight. You always look simpler. Will let you know after the Christmas 2021 holiday thank you
- Reply
- tatyanaseverydayfood
Hi! I’m glad you found my recipe! I hope it’s a huge hit with everyone! Merry Christmas!
- Reply
- Adrianne Sandoval
Can I prep this in the morning and cook it that same evening? Or do I have to prep it and cook it right away?
- Reply
- tatyanaseverydayfood
Yes! I love to prepare this ahead of time. You can do it the day before, too. Just keep the dish wrapped and stored in the refrigerator. Enjoy!
- Adrianne Sandoval
Hi Tatyana I was just wondering can I prep the lamb meat in the morning and cook later that even? Or do I have to prep it and cook it right away?
I’m really excited to try your recipe for my family Christmas Eve dinner.- Reply
- tatyanaseverydayfood
Hope the recipe is a huge hit with everyone for the holidays! Yes, you can prepare this ahead of time, too!
- Reply
- Linds
I’ve made lamb many times but this was absolutely THE BEST recipe ever. Thank you so much.
- Reply
- tatyanaseverydayfood
Awesome!! 🙂 I’m so happy you enjoy this recipe! It’s my favorite, too!
- Reply
- Elmie
This was SO delicious! I have to say, I have always been a little intimidated by the thought of cooking a whole lamb leg. I followed the instructions and the meat came out so juicy and flavorful. No additional sauce needed! Saving this recipe for the future. Thank you for sharing!
- Reply
- tatyanaseverydayfood
You’re very welcome! 🙂 I’m so happy you loved the recipe! It’s my go-to recipe!
- Reply
- Suzanne
Tatyana – We raise our own grass fed lamb, and I am always looking for a great roast leg of lamb recipe. I will look no more! Used your recipe for a special dinner with family and it was an instant hit! Thank you so much! This recipe is awesome!
- Reply
- tatyanaseverydayfood
You’re very welcome! I’m so glad everyone loved it! 🙂 It’s one of my favorite recipes, too! I bet the home raised lamb makes it 10x better, too! 🙂
- Reply
- Cindy
How many pounds is your leg of lamb usually when making this recipe?
- Reply
- tatyanaseverydayfood
I usually use a 3 1/2 to 4 1/2 pound boneless leg of lamb. The bone in will typically weigh a little bit more. Enjoy!
- Reply
- C. Steen
Using your recipe as a pre mother’s day dinner for my 94 yr old Mom.
- tatyanaseverydayfood
Wonderful! I hope she loves it! Happy Mother’s Day to your mom!
- Reply
- Trina
Turned out perfect!
- Reply
- tatyanaseverydayfood
Hi Trina! I’m so glad you loved the recipe! Happy Holidays!
- Reply
- Zoe Primrose
This looks so marvelous and I just KNOW it will be delicious. Excellent video! I read that you are originally from Ukraine–my commiserations for the dreadful situation your former compatriots are in. All the best to you in the New Year!
- Reply
- tatyanaseverydayfood
Hi Zoe! I hope you enjoy it! It’s one of my favorites for holidays and the meat always comes out so juicy and tender!
Thank you! Yes, originally from Ukraine. Hoping this ugly war ends soon!- Reply
- Joanie
Hi Tatyana,
I’ve been searching for a recipe. Newbie to cooking lamb. Can you give me a general rule for the cooking time. Is it 20 minutes per pound approximately?- Reply
- tatyanaseverydayfood
Hi Joanie! I’m so glad you found my recipe. I always make this lamb for Easter! Yes, approximately 20 minutes per pound is a great rule of thumb. I always recommend using a meat thermometer for best results. You’ll want to insert it deep into the center to get the most accurate reading. Hope you love it!
- Reply
- Joanie
Thank you! One more question. Can you make gravy using this recipe or are all the drippings on the potatoes?
- Reply
- p2chi
You never answered the gravy question. I am going to make gravy even if the meat turns out to be juicy. I am making this for lunch tomorrow and I am a very bad cook so here’s hoping it turns out as delicious as it looks in the photos.
- Reply
- tatyanaseverydayfood
Hi! Sorry, I don’t see any comment regarding gravy for this recipe. I usually don’t make one, but it won’t hurt! Hope everyone enjoys the lamb!
- Reply
- Rebecca White
Outstanding and so easy. It was one of my favorite meals and on special occasions growing up. Your recipe was just as good. Everyone loved it. Thank you Tatyana.
- Reply
- tatyanaseverydayfood
Hi Rebecca! I love this recipe for special occasions and holidays, too! It’s always a big hit! I’m so happy you’re enjoying the recipe!
- Reply
- Dave
Second of your recipes that I have tried and I have to say you’ve nailed it every time, wonderful flavor I’ll continue to use your recipes thank you so much
- Reply
- tatyanaseverydayfood
Hi Dave! I’m very happy you enjoyed my lamb recipe. It’s one I always come back to. Thank you for taking the time to leave a review!
- Reply
- Inessa
I know you said fresh, but what if we only have a frozen lamb and didn’t have time to thaw? What can we do in this scenario!
- Reply
- tatyanaseverydayfood
Hi Inessa. Unfortunately, you cannot roast the lamb frozen. You can defrost the meat in large bowl of pot of cold water. Change the water every 30 minutes; make sure it’s cold! This might still take some time, but faster than defrosting for a few days.
- Reply
- Jackie
Is it ok if I use dry herbs of the thyme & rosemary?
I plan on making it again this year but I may not be able to get my hands on fresh thyme and rosemary.
I made this last year for Christmas and it was amazing!!- Reply
- tatyanaseverydayfood
Hi Jackie. I’m so happy you enjoyed this recipe last year! It’s one of my favorites for the holidays, too.
Yes, you can use dried herbs for this recipe, too. I would use about 2 teaspoons dried thyme and 3 teaspoons dried rosemary.
Hope it’s a hit again this year! Merry Christmas!- Reply
- Manny
Great recipe first time making a bonless lamb. The lamb came out very juicy and flavorful. Thank you for the recipe.
- Reply
- tatyanaseverydayfood
Hi Manny. I’m so happy you loved the recipe! It’s the only one I use! Thank you for taking the time to write a review.
- Reply
- MICHAEL A VERHEYEN
Solid recipe for lamb.
- Reply
- tatyanaseverydayfood
I’m so happy you enjoyed it! 🙂
- Reply
