Thank you for this recipe. We loved it and will become a standard for us. I marinated chicken all day, think overnight might be too much. Broiled chicken and it came out yummy and not dry. Will add a little brown sugar next time and did add some fresh ginger root.

Reviewed On: Jun. 19, 2009

Yummy! Super delicious! Doubled marinade for other uses but only used litle more than 1/2 for this recipe. Used suggestions (these are for 1 x recipe not doubling): no lemon zest 1 tsp lemon juice instead, added 1/4 c olive oil and 1/8 c balsamic vinegar (didn't want it to be overpowering), and 1/2 tsp sea salt to marinade - all in food processor, poured it over lamb for almost 24 hrs. Did not tent or use foil. Started oven at 450 for 10 min then down to 325 (using glass roasting pan) for rest of 2 hrs (had 5.15 lb boneless leg-was about 25 min/lb)-perfect Med-Rare. Did add 2 c H2O to pan at start of roasting, red potatoes, carrots and basted 2 x during roasting. Let lamb sit for about 10 min before slicing. Added 2 tsp brn rice flour(gluten free) and juices (from sitting lamb)to liquid to make gravy-brought to boil and reduce for couple of min. Thank you for this great recipe and for all the suggestions ... definetly a keeper!

Reviewed On: Apr. 13, 2009

This is an awesome recipe - so yummy. I used a hand pureer just before serving was the only change I made - oh and used yams as the store was out of sweet potatoes. Tracey

Reviewed On: Dec. 22, 2008