This recipe absolutely rocks and was a breeze to prepare. My wife is an anti-lamb eater, yet she absolutely loved it. Prepared with roasted trio of potatoes, parsnips, and turnip root made for a two dish meal that was superb. We combined it with a Rioja Spanish Red Wine and it was the highlight of our meal selection for the week. A definate recommendation for any lamb nay-sayers. P.S. I altered the marinade to include fresh parley, and substituted sea salt while allowing it to marinade for 24 hours.

Reviewed On: Feb. 25, 2008