So, so delicious! I hadn't had lamb in a long time and was craving it and found this recipe. This is very easy to make and using fresh rosemary does make a difference. The sauce is quite savory and if you have too much leftover, just use it the next day as a bruschetta topping or in your pasta! So glad I made this dish...I'll definitely be making it again!

Reviewed On: Dec. 16, 2008

This was absolutely delicious and easy to make. The flavors blended together very nicely and my bf ate everything up! I used golden raisins for a slightly milder taste. Though I like capers, I didn't have any so I omitted them (I didn't even miss them). I did have to add a little broth into the baking dish after a little while as I had to cook the swordfish longer (had a big juicy piece). It ended up perfect as it just reduced with the rest of the sauce. All in all, a great recipe and I will be making this dish again!

Reviewed On: Dec. 16, 2008