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I made this for our Easter dinner and it turned out AMAZING! Definitely a keeper recipe. I had never cooked leg of lamb before and wanted to use our grill rotisserie. I assembled the marinade and refrigerated it overnight. I used all fresh herbs (it didn't specify in this recipe but fresh is always better) and was on the generous side with the herbs. Early in the morning, rubbed the marinade on the lamb and had it marinating for about 6 hours before cooking. I had a hard time keeping the grill/rotisserie at a low temperature so I unfortunately overcooked the meat for what lamb should be cooked at (was on for about 1.5 hours at temp of about 400-450, came out almost well done and internal temp read 145 when I took it off, oops!). Despite it being on for too long it was super juicy, very flavorful and by far the best lamb I've ever eaten. Our company was raving about it as well.
I did this recipe as a preparation for a family reunion we had recently. I though I would be smart put down alot of different types of meat so I wouldn't be spending my whole time in the kitchen. My only problem was that when I recieved my lamb, they had it rolled up and it was frozen! I put the marinade with the meat and froze it. It took 2 days to thaw out...enough to cut the strings and open the piece of meat. I spread it out on a large baking sheet and continued to marinate it for 6 hours....turning it occasionally. This lamb turned out quite lovely. Needless to say, DH is taking all the credit! The recipe could be cut in half for smaller portions of meat and would suit OMAC quite successfully!!! Another wonderful contribution, Rita!!!
This was excellent. I used it on steak last night to make some gyros. Oh how I would like to try this on a leg of lamb. I bet it is delish. I'll splurge on the lamb and do this for company some time. I let my meat set in the marinade for a few hours and then grilled it. Perfect lemon and herb flavor. Into my permanent recipe box it goes. Thanks. Made for my Babes for ZWT4.