recipe reviews for:

Broiled & Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic

“Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.”

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Reviewed: Nov. 2, 2009

I haven't made Lamb before, because my husband doesn't like it. After making this recipe, he said he really liked this particular recipe .. so we'll be making it again!!

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Reviewer:

AUSTINS

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Reviewed: Oct. 4, 2009

Absolutely delicious! I was fearful that the rub was going to be too salty, but I followed the recipe exactly. Since my roast was smaller, I used only half of the rub. I cooked to 145 degrees, and it was perfect! We will definitely be making this again.

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OUR3HOUNDS

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Reviewed: Apr. 15, 2008

Very tasty. My guests loved it. I seared the lamb on the BBQ then roasted it in the BBQ with the hood down. Very easy.

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4 users found this review helpful

Reviewer:

Kiwi Cook

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

Living In: Brisbane, Queensland, Australia

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Reviewed: Mar. 22, 2008

I make this once a year for my husband. We all love it! Even his sister loved this recipe, and she's pretty picky. It is easy and quick. Just make sure not to broil for too long.

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Thisnamehasbeentaken

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Reviewed: Mar. 25, 2007

A wonderful dish! Even the kids liked it. I rubbed the "gloop" into the meat the night before and it was wonderful. A great preparation for even a cheap cut of lamb (I was using a leg from Sam's club so not the best quality and this recipe made it taste like $15 a pound lamb!) Tender and juicy - the searing keeps the juices in. I served it with new potatoes and asparagus and got rave reviews from my picky crowd.

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Reviewed: May 17, 2006

The lamb was tender and I loved the coating the spices gave, just wish their flavours sunk into the lamb a little more. Maybe if small cuts were made into the meat and the spice mix was stuffed in. All in all it was lovely lamb.

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4 users found this review helpful

Reviewer:

MEWUBHERVARD

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Oct. 13, 2005

I prepared the recipe according to the directions and ended up enjoying it very much. The lemon juice / broth mixture lightened the earthy taste of the lamb, which some in my family find overpowering.

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DarkBobG

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Reviewed: Dec. 2, 2004

I followed the directions perfectly. This recipe turned out to be an excellent way to ruin a good piece of meat from my favorite butcher. It turned out tasting like chicken liver.

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15 users found this review helpful