How to make it

  • Combine first six ingredients in a dish or zip-top bag big enough to hold the meat.
  • Add the lamb and rub evenly to coat.
  • Refrigerate the marinated lamb overnight or for up to 24 hours.
  • Remove from marinade (discard marinade) and grill about an hour for the leg of lamb, less for the rack of lamb.
  • Note:
  • The recipe's author recommends cooking grass-fed lamb to an internal temperature of 135 degrees for medium-rare to medium.
  • The USDA recommends cooking lamb to a minimum internal temperature of 145 degrees for medium rare or 160 degrees for medium

Reviews & Comments 1

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    " It was excellent "
    tablescape ate it and said...
    Good morning, Midge. I have to give this a 5 just on the name alone. How could you resist? Always glad to hear from you.
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