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Lime Glazed Leg of Lamb

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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