Reviewed: Jan. 23, 2008

This was brilliant, totally recommend it. Everyone kept wanting more. I've only done it with lamb but intend to try it with beef as well.

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5 users found this review helpful

Reviewer:

Tric1962

Cooking Level: Expert

Reviewed: Jan. 18, 2008

If you love lamb you have to try this. Wow! We love lamb and this is one of the best legs we've ever had. Followed the recipe, no tweaking. Marinated over night. Yum yum yum.

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6 users found this review helpful

Reviewer:

CookD

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

Reviewed: Nov. 23, 2007

Wow....what a great recipe. I made this for Thanksgiving and my guests were so impressed!!! Keeping the lid open on the grill worked really well.

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4 users found this review helpful

Reviewer:

Charisse

Reviewed: Jun. 30, 2007

I marinated for 24 hours. The only change was using regular soy sauce instead of mushroom soy sauce. I closed the lid on my grill and it charred like crazy! fortunately I caught it in time. I basted it repeatedly with the remaining marinade and it it wasn't too bad. the meat was cooked just right thanks to my meat thermometer. I think next time I will cook it on the rotisserie to avoid the charring. It'll probably take longer but it will be tender and juicy! Anyway, this recipe is really good, but be careful on the grill because all the sweet stuff in the marinade will definitely char. Also, I would marinate the lamb for more than 24 hours if possible. The longer the better.

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6 users found this review helpful

Reviewer:

evilgenius

Reviewed: Jun. 11, 2007

Whatever you do, don't close the lid on your barbecue. My husband did, and we had charred, blackened, crunchy, well-done leg of lamb---and we'd been marinating it almost 3 days! What a bummer...

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3 users found this review helpful

Reviewer:

Doral Allen

Reviewed: Sep. 21, 2006

Excellent flavor! Nice main course for company.

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4 users found this review helpful

Reviewer:

KAMI55

Cooking Level: Intermediate

Home Town: Stratford, New Jersey, USA

Living In: Charlestown, Rhode Island, USA

Reviewed: Jun. 18, 2006

This was an amazing meal that awed my guests. I served with moo shu pancakes and Rosie's Bok Choy Salad (on AllRecipes). Definitely makes my short list for a memorable dinner party menu.

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6 users found this review helpful

Reviewer:

HSKLEIN

Reviewed: May 6, 2006

I've already reviewed this before but have to again because I've now made this dish at least 50 times and it never fails to impress. No need to change a single thing but suggest always marinading in XL clip-lock plastic bags rather than a covered dish, giving the bag a squish to spread the marinade and turn every 6-8 hours , and always marinade it for 36 hours .. And to those who leave the bbq lid open, no need but you must always check and turn as a little bit of char is necessary to make this dish oh so special... ENJOY!

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15 users found this review helpful

Reviewer:

StephDeck

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Reviewed: Jun. 27, 2005

Truly excellent! Everyone at our bbq thought this was magnificent. Will certainly be using this one again. Also worked well with the venison steaks we had. Thanks Cyndi, from Mike, Glasgow, Scotland.

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13 users found this review helpful

Reviewer:

BLANEBHOY

Reviewed: Aug. 23, 2004

This is an outstanding recipe. The marinade is delicious. I marinated the lamb leg for 24 hours and cooked it on the grill. It was out of this world. I would make it again in a heartbeat!

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12 users found this review helpful