Reviewer:

Reviewed: Sep. 11, 2011

Delicious! Added some extra Garlic and Olive Oil but basically used the existing recipe. Marinated for a few hours in Food Saver marinator and they were juicy :)

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Reviewer:

swizzle

Home Town: Des Moines, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 18, 2010

Not especially hard to make, tastes fantastic. Rock solid.

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3 users found this review helpful

Reviewer:

CerebralCereal

Cooking Level: Beginning

Living In: Storrs, Connecticut, USA

Reviewed: Oct. 1, 2010

Goodness these taste great! I used Rufus Stone 2008 shiraz (what i had around the house), much more fresh mint than recommended, regular soy sauce, supermarket garlic from a jar, dry basil from the cupboard and it still tasted FAB! The lamb was so tender, moist, and full of flavour. Topped off with mint jelly :) We've done this recipe twice in two weeks. A new fave!

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Reviewer:

missy_lizabeth

Home Town: Vancouver, British Columbia, Canada

Living In: Melbourne, Victoria, Australia

Reviewed: Jun. 6, 2010

This is a good lamb recipe - there are others on the site that surpass it, including Lamb Chops with Balsamic Reduction (a stellar recipe), but for a quick BBQ marinade, it'll stay in my recipe box. I doubled the garlic as well as the fresh mint and basil (making sure to crush each so the flavour would be released). With mashed potatoes and roasted carrots, this made a good meal.

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7 users found this review helpful

Reviewer:

Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Reviewed: May 27, 2010

We loved, loved, loved this. I let it marinate for about 4 hours. My only change was to add a little sugar (to taste) to make them more carmelized when cooked. I couldn't be happier. Served it with the ginger cabbage salad (also on this site) and roasted mushrooms with basil. Great, outstanding meal.

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9 users found this review helpful