Recipe by JMHUEBB
"I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too."
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1 (1/2 inch) piece
fresh ginger root, sliced
ground black pepper
1 (5 pound)
leg of lamb, butterflied
This is truly a great recipe. I wasn't so sure it was going to taste so good when I was combining the ingredients, but the results were absolutely wonderful. I wouldn't change a thing. We've already made it three times.
I followed the recipe exactly (except for the cooking time...it took about 1 1/2hrs of indirect grilling for my 4 bound leg to reach Med), This recipedwas OK but not lamb worthy. We love lamb and this recipe was definately not our favorite. The time is way off on this recipe. Allow for more grilling time if you make it. And the flavors, well they were ok but nothing exceptional. I will not make this one again.
Great recipe! Tried it with a whole leg of lamb as well as cut up and skewered as kabobs. This one is a keeper!
I am an avowed lamb lover, but my family is not. I convinced my wife to try a lamb dish one more time, and went hunting for a recipe that *hopefully* would be palatable to both of us. Not only was I extremely happy with the flavor, but my wife said that it was wonderful! This dish truly has a gourmet flavor, and will likely please those who don't ordinarily like the taste of lamb.
This is one of the BEST lamb recipes I have ever at the pleasure of eating. Our picky 5 year old, said it tastes like heaven! I feel like I am having a gormet dinner in my own home and being a beginning cook the results make me feel like a professional cook and that I can now say "Yes I am a great cook!"
Goes great with rosemary, garlic, olive oil potatos and the syrian bread we made yesterday from a recipe on this board.
Absolutely delicious! I used the marinade on a whole shoulder of lamb and then baked it. I drained the marinade off the meat before doing so. I used the marinade as suggested - pouring it over the meat once sliced. A hit with the family and a real keeper. Thanks!
I fell in love with Lamb when I was in Iraq, and have been looking for a high quality, very flavorful recipe for the past 3 years. This one fits that bill. I was seriously unsyre about the combination of ingredients, but after tasting the final product, even my somewhat picky wife said that she loved it. This recipe has found it's way into our permanent family recipe book. I made this exactly as written. Had a lot of left over meat so I cut it up and made pita sandwiches with it and goast cheese. Talk about a great, verstile recipe. Gonna try this marinade with buffalo next to see how it tastes.
Excellent, very tender and very tasty. Lots of left overs for Lamb Chili afterwards. This is the only recipe I will use on the barbeque from now on!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 245
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