How to make it

  • In shallow nonreactive bowl large enough to hold the lamb combine olive oil, lemon juice, lemon slices, garlic, bay leaves, thyme, peppercorns, coriander seeds and salt.
  • Stir to mix well then add the lamb and turn to coat well.
  • Cover and refrigerate 12-24 hours turning lamb from time to time.
  • Prepare a medium hot fire in a grill.
  • Remove the lamb from the marinade and place on the grill rack about 8 inches above the fire.
  • Grill until deeply browned on one side about 10 minutes being careful the meat does not burn.
  • Turn and grill until deeply browned on the other side about 25 minutes.
  • Transfer lamb to a carving board and cover loosely with aluminum foil and let rest 10 minutes.
  • To serve cut lamb across the grain into thin slices and arrange on a warmed platter.
  • Serve immediately spooning some of the accumulated juices over each portion.

Reviews & Comments 4

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    " It was excellent "
    notyourmomma ate it and said...
    Sometimes, you have to hang the expense and go for broke, this is the recipe to try. Wonderful dish.
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  • lor 14 years ago
    Well ditto on the comments. I have always loved the taste of lamb and it's a good thing my family does as well ;-) Thank you for sharing this recipe with all of us.
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  • sheba 15 years ago
    We also love lamb so will be making this soon. I'm drooling!!
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  • dariana 15 years ago
    We love lamb at my house so I just have to try this one.
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