This was a wonderful, basic kind of recipe, just waiting for our own taste to be added. For those commenting previously.... as stated before by many others, you should always use a meat thermometer when roasting any meat. (however, I do understand that time is of essence when it comes to serving dinner on time) Ovens vary tremendously. My own oven can vary from day to day, depending on so many things. Kind of cooking vessel, thickness of meat, added ingredients. One recipe needs less time than stated, others need more. Some people said this recipe lacked flavour. Well, use more salt. If you use too little salt you'll not have the flavour you're looking for. Use more garlic. More pepper. Personally I swiped my finger across the meat half way through cooking and tasted it. I found it needed more salt, so at that point added more. Thank you for this recipe. I'd never thought of adding tomato sauce to roast lamb, but it sure gave the meat a new dimension and a great sauce. Oh, I'm editing to add that a good practice when using slivers of garlic is to sprinkle a little salt in the slits before pushing the garlic in. The flavour of the salt will not only be on the outside of the meat, but the inside as well.

Reviewed On: May 16, 2012

Like so many reviewers I've been making this recipe for well over 20 years. It's a Christmas staple and because I double and triple the recipe I freeze most of them. They thaw in a matter or minutes so are very handy if company or cravings pop in. Also, like so many others I use a whole cookie instead of crumbs for the base. Using a graham crust changes the flavour so I never use it. This is a perfect basic recipe to build on according to your imagination. Try spooning a bit of sugar sweetened sour cream on top. Divine. Add a bit of lemon juice to the cream cheese then top with well drained canned pineapple bits. OR top baked cheesecakes with lemon pudding and garnish with fresh pineapple or any fruit you wish. Thank you for submitting this great basic recipe and thanks to those reviewing and adding your own twist.

Reviewed On: May 4, 2012

I made this over a year ago for the first time. It's simply wonderful. In this year I've made it at least 6 times, varying it a bit each time. I sometimes add garlic, sometimes chopped fresh or even dried parsley or both. I added thyme once but not sure whether I liked it. I've served it with steak, on top of hamburger patties, on toasted French bread, crackers, fresh buns. The possibilities are endless. I'm going to try it on a baked potato next. Oh yes, almost forgot. A friend (who got the recipe from me) made this into a filling for puff pastry that lined mini muffin cups. Topped it with tons of cheese and baked. Absolutely divine and so fitting for the semi-formal coctail party she hosted. Thank you for such a versatile recipe.

Reviewed On: Oct. 2, 2011