Olive-and-Spice-Rubbed Leg of Lamb
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Total Reviews: 3
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By mogrimes2_12781552
corvallis, 77
on April 23, 2011
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Delicious! Very easy! We have made this one a holiday go to.
By talkmaker_12779692
Carson City, 68
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!
By Chef #1556744
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.