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Olive-and-Spice-Rubbed Leg of Lamb Recipe

Olive-and-Spice-Rubbed Leg of Lamb

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Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on April 23, 2011

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    Delicious! Very easy! We have made this one a holiday go to.

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  • on April 01, 2010

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    We are making this an Easter tradition. We grilled the lamb over a bed of hickory coals and it was amazing!

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  • on January 31, 2010

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    The rub for the lamb was amazing. I never used corriander before and was pleasantly suprised. I did however omit the olives (didn't have any and used a little olive oil instead.
    My broiler is also broken so I grilled the lanb about 5 minutes on both sides then I removed it from the heat and wrapped in foil. After 10 minutes I cut the lamb and seared it about 1 minute on each cut side to absorb the flavors left on the grill pan.
    This is a definate keeper.

    people found this review Helpful.
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