I read all the reviews prior to making this dish and share the following: I did add the dash of lemon juice and the balsamic vinegar to the marinade as suggested by one reviewer; I also added two cups of water to the pan when I roasted the lamb. I followed the advise to cover loosely with a foil "tent" and cooked the meat for 20 minutes at 450, turning it down to 350 for 1 hour before putting the heat up to 400, removing the foil and continued to cook for a further 10 - 15 minutes. Roast was medium; I would cook about 10 minutes less at 350 to have a medium rare roast. As also suggested I took all the marinade (cooked with the roast), added a little red wine and red currant jelly. The roast was left to rest for 10 minutes and carved before serving with the sauce poured over. It was absolutely delicious. Sue from Richmond Hill

Reviewed On: Mar. 31, 2003

Tried this over Christmas. Absolutely excellent and what a bonus to cook in the oven instead of all that tiresome frying! Froze well. Suey in Toronto

Reviewed On: Jan. 10, 2003

I have now used this recipe three times - each one a success. It is truly delicious and has a very elegant finish. Highly recommended especially apres ski! Suey in Toronto

Reviewed On: Jan. 10, 2003