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Even guests who didn't know it was lamb thought it was a tender, juicy beef cut. I love lamb and this preparation was top knotch. Great flavor - followed directions and had a great meal off the grill! If you like lamb you will enjoy this and it was so easy.

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MtSkiLover January 24, 2011

This was absolutely to die for, the lamb was so nice tender and juicy i couldn't get enough.

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GF BooBoo August 29, 2010

If you're another lamb lover, you'll love this. The marinade is very good, and following Ritas instructions, the lamb was perfect for everyone. No real changes, though I used 1 tablespoon honey and 1 of grainy mustard instead of the honey mustard. I noticed the cook time (20 minutes)at the top is different to the cook time in the recipe (it would be a total of about 30-36 minutes)

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JustJanS August 09, 2003

abosutely fantastic!

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Jimijoe 43 June 17, 2010

I managed to find a very small butterflied leg (Just enough for 2 persons).My total cook time was20 minutes under the broiler and flipping it at half time . It was a lovely pink in the centre, well done on the edges. Excellent flavor. I marinated the lamb in a zip lock bag and massaged it every time I opened the fridge - result tender and juicy meat Thanks Rita for a winner 1 January 09 Made this recipe again and enjoyed it as much as last time. This time I grilled it on my griddler it only took 12 minutes - excellent

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Bergy January 02, 2009

This was sooo good! I made it up and then our plans changed, so I threw it in a bag (marinade and all) and put it in the freezer. We thawed it a week or so later, put it on the grill and it was the best flavored lamb I've had in years!

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Finneus Fudge December 20, 2008

WOW! What a wonderful flavor! Cooked this for Easter I skipped the anchovy paste cuz I hate those salty little fishes . Roasted in the oven cuz of rain. I will use this recipe everytime I cook leg of lamb or lamb chops. Thanks Rita!

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yaya78006 March 31, 2008

I made this for supper club, and everyone raved that it was the best lamb they have ever had. I didn't use anchovy paste, and I put fresh rosemary sprigs on the coals when I grilled it. I also put the meat and marinade in a freezer bag instead of a pan and massaged it every time I went in the refrigerator.

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Robs415 February 29, 2008

Divine lamb, I can't recommend this highly enough! The marinade was so beautifully flavoursome yet did not take away from the natural flavour of the lamb at all. I cooked 10 mins one side, 15 the other and had a perfect medium-rare piece of meat. Thanks for a great recipe I will certainly make again!

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currybunny September 14, 2005

I was very fond of this, firstly because I love lamb, and secondly because it was so quick and easy. I put it under the broiler for 24 minutes (flipped half way through). After removing the meat from the marinade, I poured it into a sauce pan and boiled it for 2 minutes and spooned a little over the lamb when I served.

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tara portee May 12, 2005
Butterflied Leg of Lamb With Lots of Garlic and Rosemary