Reviewed: Sep. 30, 2009

This rub was delicious! I overcooked the lamb though (no fault of the recipe). Still, it was really good. I highly reccommend taking the time to untie it so you can get all surfaces coated with the rub. It's a pain to tie it back up, but well worth the effort.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: May 25, 2009

I have made this with lamb and pork, both are delicious! Very easy to prepare.

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Miranda's

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Reviewed: Nov. 11, 2007

This was amazing! Make sure the lamb is Australian- that's the home or great lamb! Try VONS or pavilions. 5 star recipe!!! Mmmmmmm!!!!!!1

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Reviewed: Jun. 17, 2007

I usually do not care for lamb but it is a big hit. I end up having seconds it is that good.

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MOM2CKMP

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Reviewed: Apr. 8, 2007

This was my first time to fix a leg of lamb. I used the exact seasonings listed, and the taste was great. However, I like my meat very moist, so instead of a shallow open pan, I cooked it in a deep covered 3 quart waterless pan. Yummy and moist!

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