As suggested, add to marinade 1 tsp. lemon juice and 1 Tbsp. Balsamic vinegar. I also followed suggestion for sauce: de-fat the pan juices first, then add some red wine and 1/2 Tbsp. red currant jelly. I made this recipe with a boneless leg of lamb; two pounds served 5 adults. Rich tasting, so make the side dishes simple.

Reviewed On: Apr. 13, 2009