We tried this recipe for Easter and thought it was amazing. It made the meat very tender and we ended up not using a leg a lamb but a rib roast of a lamb. It still turned out amazing. When looking through the reviews we did add the 1/4 c of balsamic vinegar and 1/4 c olive oil. Also when cooking we checked on the meat every 30 minutes and added additional water to the bottom of the pan. This allowed for the meat to not dry out. It also helped to make the gravy for the lamb and it was out of this world. The only thing we had to adjust was the cooking time. Instead of cooking it for 55-60 minutes we ended up cooking it for 50 minutes. We could have taken it out earlier because of the internal temperature, but the meat didn't turn out to be well done. We still had medium rare pieces.

Reviewed On: Apr. 12, 2009

The best new recipe that I made in 2008..made just as stated and it was great!! Could almost use as a desert!! Have made it 3 or 4 times already and my family keeps on asking for it!!

Reviewed On: Jan. 13, 2009

My family really enjoyed this recipe. Nice alturnative to plan roasted chicken..very easy!!

Reviewed On: Jan. 13, 2009