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I made this tonight for two other couples who have never had lamb. I doubled the marinade except for the dried spices and lemon rind. Had a smaller butterflied leg so only had to grill 10 minutes per side. EXCELLENT! Boiled the leftover marinade to serve on the the side for sauce. Printed out the recipe for both couples to take home!

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bethsikkema September 08, 2006

Fantastic marinade! I doubled the recipe and let it marinate for about 24 hours before roasting ( I definitely want to try grilling it next time). It was absolutely outstanding. Thanks for the awesome recipe, I will definitely be making this again!

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KLBoyle April 26, 2014

Awesome,awesome! Also super on chicken for the grill! I always double the marinade to boil and serve with pototoes.

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bes1111 October 11, 2011

This is fantastic! Since I had a bone-in leg of lamb, I roasted it rather than doing it on the grill...400 degrees for about 2 1/2 hrs, and I added some chopped russet potatoes to it for the last hour. They tasted sooo good. I marinated the lamb overnight and just roasted it with the marinade, which also sauced the potatoes nicely. Thanks so much! I will definitely use this recipe again.

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A Messy Cook August 09, 2007

We made this for Christmas dinner this year and the combination of flavors was awesome. Just the right amount of lemon juice and spices gave the lamb an amazing taste. This will be a keeper in my cookbook. My DH has grilled many lambs in his time and he loved this recipe. I served this with Acorn Squash Baked Acorn Squash With Spicy Maple Syrup, green beans, brusel sprouts, and roasted baby red potatoes, carrots and onions. Dinner was soooooo good. Can't wait to make this again.

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DeeDee December 27, 2006

WONDERFUL! I am not a lamb lover, but this was fantastic.

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TamiM October 04, 2006

Flavorful and succulent. I used a boneless leg of lamb from Costco and served it to a group that included a couple who own a wine/gourmet foods shop and used to own a restaurant. He said "Wow, where did you get this meat?" Its all in the marinade and grilling to medium rare. Served it with Ev's Feta from this site as a starter, roasted aspapragus and a rice salad. Grilled peaches with balsamic glaze and blue cheese for dessert (also from this site). Everything was a hit!

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surus June 06, 2005

Only a slight alteration of an excellent recipe-we reduced the amounts of dried herbs, as they seemed excessive compared to the fresh quantities-particularly the basil and oregano. We cooked this in the oven until it was medium, for one of the best lamb dishes We've made from 'Zaar.

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JustJanS October 26, 2003
Marinated Leg of Lamb (Oamc)