This was a wonderful, basic kind of recipe, just waiting for our own taste to be added. For those commenting previously.... as stated before by many others, you should always use a meat thermometer when roasting any meat. (however, I do understand that time is of essence when it comes to serving dinner on time) Ovens vary tremendously. My own oven can vary from day to day, depending on so many things. Kind of cooking vessel, thickness of meat, added ingredients. One recipe needs less time than stated, others need more. Some people said this recipe lacked flavour. Well, use more salt. If you use too little salt you'll not have the flavour you're looking for. Use more garlic. More pepper. Personally I swiped my finger across the meat half way through cooking and tasted it. I found it needed more salt, so at that point added more. Thank you for this recipe. I'd never thought of adding tomato sauce to roast lamb, but it sure gave the meat a new dimension and a great sauce. Oh, I'm editing to add that a good practice when using slivers of garlic is to sprinkle a little salt in the slits before pushing the garlic in. The flavour of the salt will not only be on the outside of the meat, but the inside as well.

made this for work and they said they liked it. It was an easy recipe but took longer to cook than stated.

I thought it was good, but my husband thought it made it taste more like beef than lamb, so if you're looking for a nice Lamb-y flavor, this is not the recipe for you.

Once the lamb was cooked, it was great, but there is something very wrong with either the oven temperature or the cooking time listed. Cooked at 375 degrees for 45 minutes and then after 15 minutes at 325, the internal temp of the meat was only about 120 degrees. It took about an hour and 15 minutes at 325 before the lamb reached 150 degrees. At that point I sliced and microwaved to proper doneness.

Roasting time way offff . I had it in the oven for 1 hour 425 and 30 min 400 came out medium rare . It was great coze i like med rare ..

This was one of the best Lamb recipes I ever made! My mother who doesn't eat Lamb said it was the best tasting meats ever! I added at least 10-15 cloves of garlic and then because my Lamb was 6 lbs I added 2 cans of Sauce. Cooked on low heat for about 1 1/2 hours for a total of 2+ hours. Awesome!

I agree with another reviewer that cooking times "are never exact" as the meat and your own oven can vary by many minutes; always use a meat thermometer and cook lamb to 13-135 letting rest about 15 minutes out of the oven. Lamb shhoud be "crusty" on the outside and slightly pink in the middle. I thought this was a great basic recipe. I do like to roast lamb on a rack, over a pan which adds a "convection effect" on a standard oven. Even using true convestion, this meathod has turned out best for me. Again, nice recipe.

Perfection! I have to comment on those who took the cook time so literally...the recipe comment says it requires "patience"...thus when it tells you what the internal temp. should be, then you simply must use a meat thermometer...experienced cooks know this. I use a meat thermometer for every kind or cut of meat I cook. I recommend a meat thermometer in every kitchen!

This is a great recipe! This is a very different flavor from what you would expect from in a lamb dish. I spice it up a bit with hot salsa in place of the tomato sauce, or by adding jalapeno pepers, and it is unbelievable.

So easy and soooo tasty. I added some potatoes and sweet potato into the pan along with some water and extra tomato sauce an hour before the lamb was ready. This allowed the sauce to soak into the potatoes and tasted wonderful.