Everything you need to conquer life in the kitchen.
Say good riddance to Old Man Winter with these seasonal picks.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Our most popular mains, sides and salads — here's what you want to eat for dinner right now.
Our home cooks have perfected top-notch remakes of your favorite restaurant dishes.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got the cantina classics that will have your friends buzzing on May 5th.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our New Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
JoyfulCook shares more about her travels, living abroad and her favorite international cuisine.
Learn the best way to cook bacon, shred chicken and reheat pizza.
We've rounded up some of our home cooks' most entertaining kitchen mishaps.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-4 of 4
on April 09, 2007
This turned out very good. I put the herb rub on at about 8 in the morning and put it back in the fridge for 4 hours. I cooked it on the grill for 40 minutes, 25 on one side, then flipped it for 15 on the other. Turned out nice. Thicker parts were rare, thinner parts were medium. All had a good flavor. I used a 12# leg that once deboned and butterflied was still about 9#. Begore grilling I cut it into 3 sections for ease of handling. This really helped things.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 18, 2004
I can't believe this fantastic recipe hasn't been discovered before this! We would all give it more than 5 stars if we could. I cooked it for 35 minutes, and although the photo might look well done, it wasn't quite, and there were some beautiful rare muscles in it too. This was easy to make, and after I'd squeezed the lemon over and rested it, I defatted the accumulated juices, and then reduced them to make the best herby, lemony, lamby sort of jus I have ever tasted. Thsi will go into my favourites cookbooks and be made often.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 19, 2012
This was awesome, I used a bundle of herbs from the garden and the flavour of the marinade on the lamb was sensational, would be great in a souvlaki. I cooked the lamb for 25 mins per 500g but this was a little bit too much, would cut that back to 20 mins next time. Will definitely make this again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 27, 2005
Serving Size: 1 (416 g)
Servings Per Recipe: 8