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By Abby Girl
on September 05, 2008
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!!!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 18, 2008
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.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
Serving Size: 1 (98 g)
Servings Per Recipe: 12