Reviewed: Dec. 26, 2010

I have never cooked lamb before and took the plunge for our Greek themed Christmas feast this year. This recipe was perfect and we cooked it on our spit. I marinated the lamb in the limeade and other ingredients for 24 hours before placing on the spit then basted with a fresh batch of limeade mixture. We will be having lamb more often now

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3 users found this review helpful

Reviewer:

sherry

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Reviewed: Oct. 31, 2010

This recipe was just okay. Leg of lamb is expensive in my part of the world so when I cook it, I want a surefire showstopper type of recipe. This wasn't it.

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6 users found this review helpful

Reviewer:

freezermama

Reviewed: Apr. 2, 2009

Jenna, a crock pot is for cheap cuts that need to be slow cooked.

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5 users found this review helpful

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NickDanger3

Reviewed: Mar. 25, 2008

This recipe was easy and delicious.

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6 users found this review helpful

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Griebart

Cooking Level: Intermediate

Home Town: Little Falls, Minnesota, USA

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 2, 2007

Instead of making this on the grill, I broiled it in the oven on a low broiler setting. Although it did smell good, I didn't care for the thyme in the baste. Next time I will reduce the amount of thyme or use rosemary instead.

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5 users found this review helpful

Reviewer:

LITTLEBEAR03

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Southington, Connecticut, USA

Reviewed: Aug. 19, 2007

I made this in my crock pot instead of on the grill - same ingredients for the glaze, just pour it over the meat, then occasionally spooned over the meat as it cooks. Fantastic!

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25 users found this review helpful

Reviewer:

JENNA1101

Reviewed: Jun. 20, 2006

I guess I've got to be different with my review, but I thought this was simply an OK recipe. Because of the weather, I didn't grill it out, but I'm not sure I would have anyway...the glaze simply wasn't robust enough to hold up to a charcoal fire. I will make this again, but I'll use the glaze for an overnight marinade and see if that gives me a bit more of a lime flavor. I was actually looking for something I could serve with more Caribbean-influenced foods since I do a lot of lamb that leans to the Mediterranean side of the world and needed something different. I did cook it to medium-rare (30 minutes/pound) and it was very tender.

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Reviewer:

LyricFox

Reviewed: May 17, 2006

HUGE hit! I made this for Mother's Day and the platter was literally wiped clean. I prefer lamb on the rare side but for those that didn't I just zapped their serving in the microwave and everybody was happy. We will definitly have this again. I think I will try the glaze on lamb chops too.

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12 users found this review helpful

Reviewer:

QUEENOFRULES

Reviewed: Nov. 29, 2004

Were I am lamb is so expensive that this recipe does not rate a repeat. It was okay if you have lamb and are trying to find ways of cooking it. I had a "roast" that I cut in half to cook. Took well over the alloted time. Ended up putting this in the microwave so we could finally eat.

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11 users found this review helpful