Comments on: Boneless Leg of Lamb Recipe

By: 2sunsetsailors

2sunsetsailors — Sun, 20 Apr 2025 14:26:03 +0000

The mint sauce is a hold over from the olden days. When the meat was questionable (rancid?) they’d use mint sauce to cover the flavor.

Learning to eat lamb with Greek friends – mint sauce would be considered out-of -the-question. For us it’s like eating toothpaste with our meal. ????

How funny different traditions evolve!

By: Stephanie L

Stephanie L — Wed, 10 Jan 2024 14:48:58 +0000

I amde this exactly as written and it was FANTASTIC! So easy, and perfectly done.

By: aaron

aaron — Tue, 15 Aug 2023 20:08:57 +0000

In reply to Gin.

@Gin, I believe the reasoning being if it is cold it will cook unevenly and you risk the middle not coming up to temperature. It’s similar with chicken.

You could cook it from cold, but it would take longer and it might not cook fully on the inside without risking the outside overcooking.

Hope that helps!

By: Gin

Gin — Sun, 14 May 2023 22:00:03 +0000

Why must it come to room temperature? Can you explain the science behind that?

By: Marissa

Marissa — Thu, 05 Jan 2023 19:48:10 +0000

Made this tonight and it was just right. 3 lb. boneless leg. Thanks for the cooking guide.
Just added more dried oregano and salt. I noticed you don’t have salt in the ingredients.
Use the drippings to season gravy????

By: How Long to Rest Brisket - Southern Cravings

How Long to Rest Brisket - Southern Cravings — Tue, 19 Jul 2022 20:28:36 +0000

[…] is encouraged for many large cuts of meat, like a whole turkey, prime rib roasts, pork butts, lamb, briskets, and more. It’s even helpful for smaller cuts like chicken breast, steaks, and pork […]

By: Anna Kate

Anna Kate — Tue, 16 Feb 2021 16:55:49 +0000

In reply to Gina Smith. Gina, Thank you so much for your comment! I'm so glad this recipe inspired you to make this again. I'm so thankful I can be a part of special memories, too.

By: Gina Smith

Gina Smith — Sat, 13 Feb 2021 04:17:01 +0000

Hi Anna,Kate, I am from Scotland, lived here for many years, my mom and Nana and now me ,make lamb or leg of lamb just like your recipe. It’s a pretty common Sunday dinner over there. Anyway I learned how to fix it from watching them while growing up. Only difference I can see. We all stabbed the roast all over and inserted garlic cloves, and mom made mint sauce with malt vinegar , a little sugar and fresh peppermint. She would leave it on stove while she cooked roast to bring out flavors. I do same . I can’t imagine having lamb without mint sauce. My grown kids now, loved it too. I haven’t made one for some time ,you have inspired me . Yours looked amazingly delish. Sorry this is so long . Ps the crab cakes recipe sounds amazing too. Thanks so much. I will be following. Gina.

By: Gina Smith

Gina Smith — Fri, 12 Feb 2021 23:17:01 +0000