Reviewed: May 22, 2012

Although I was in the hospital and unable to make this for Easter dinner as planned, DD's pitched in and did it. They followed the recipe exactly and brought me a plate of the best lamb I've had. I hope to make it again myself next Easter.

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beth4652

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Reviewed: Apr. 8, 2012

I followed the directions for ingredients except I used curry powder because I couldn't get fresh ginger root. I did leave in fridge overnight and didn't cook it 'til 5:30PM that next day. I put lamb on grill for about 1/2 hour and it looked great on the outside at that point. Then placed in 400 degree oven for about 1 hour. (My lamb was 1.75lb and was boneless and butterflied). The sauce was GREAT ! Thank you for an awesome recipe.

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mimmers53

Reviewed: Apr. 2, 2012

I am extremely fond of lamb and I found this recipe very tasty. I did add a dried chilli and half a stock cube as the measure of soya sauce and a bit of ginger were not enough for the salt and heat. I dislike rice and so ate it with coucous. Probably much better with the rice.

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Reviewer:

Sandra G

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Reviewed: Feb. 17, 2012

I used chunks of lamb leg in this marinade for lamb kebabs and it was WONDERFUL. My boyfriend's biggest complaint was not having enough lamb. Will definitely be making again!

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Reviewer:

Jenn

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Nov. 1, 2011

We really loved this. Didn't use a whole leg, just a cheaper cut, and little powdered ginger instead of root, and cooked it in the oven but it was really good!

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Reviewer:

freidarose

Reviewed: Aug. 22, 2011

Never been a Lamb fan but my wife is, used this recipe to make my first lamb my wife loved it and I did too

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Reviewer:

MarkS

Reviewed: Apr. 26, 2011

this was a hit at easter dinner!! the only addition was about 1 teaspoon of rosemary. delicious!

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Reviewer:

kgm

Reviewed: Dec. 22, 2010

I made this recipe for a Christmas supper and it was AMAZING. The sauce is absolutely perfect. I followed the recipe exactly with the exception of the cooking, as the grill was burried in the snow. I seared the lamb on a griddle and then finished it off in a roasting pan in a 400 degree oven. I will make this again and again.

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Reviewer:

FLIESE

Cooking Level: Expert

Reviewed: Oct. 16, 2010

I love this marinade :) I used the stone ground mustard with the seeds in it as I did not have Dijon. I also omitted salt (which I do for all recipes.) Otherwise I followed it perfectly. I used half for some lamb kabobs and the other half as a steak marinade for a sirloin. I loved it! It covered up the kind of harsh taste you can get in lamb. I cooked both on the grill over medium high heat and had minimum charring even though there is high sugar content. Thank you!

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