This is wonderful! I have never prepared or even eaten lamb before, but wanted to give it a try for a family seder meal. The mustard and breading are a perfect compliment to the flavor of the lamb. I used a digital temperature probe and cooked the lamb until it reached 140. It was perfect. We will definitely be preparing this again. I may also try this breading for other types of meat, as well.

Reviewed On: Apr. 9, 2009

This recipe was just ok. It did not thicken up and was pretty runny and it tasted a bit too strong of vinegar. Even still, my family did enjoy it with our homemade eggrolls.

Reviewed On: Mar. 4, 2008

I made this for a Halloween party and it was a fun hit!

Reviewed On: Feb. 19, 2008