Reviewer:

MrsKatt

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: Nov. 7, 2008

I don't know if it was the lack of orange peel (I had run out) or whether the lamb was a strong cut...this was not my family's favorite. We ate it because it was food I had prepared, but no one wants the leftovers.

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5 users found this review helpful

Reviewer:

radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: Mar. 25, 2008

This recipe was a big hit. I made it for Easter dinner and everyone raved about it. I made the recipe exactly as written and it was great.

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3 users found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Living In: Thiensville, Wisconsin, USA

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Reviewed: Mar. 24, 2008

Great recipe! I served it yesterday for Easter dinner with Chutney With Mint (from this site). I did all the prep work on Saturday and let it marinate in a zip lock bag overnight - that way, I just stuck it in the oven on Sunday and served. Also, I didn't have seasoned salt and so I used kosher salt instead - it was great!

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6 users found this review helpful

Reviewer:

barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Mar. 23, 2008

Great recipe for Easter Dinner, we really enjoyed it. Only comment I would make is 175 is somewhat overdone. However it was still moist and delicious. Next time I will go for Medium Rare.

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19 users found this review helpful

Reviewer:

PeggyAT

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Mar. 14, 2008

This was a lovely recipe which went down a treat with all the family - even those who said they didn't like lamb. I didn't change the recipe very much except to insert a couple of cardamom seeds into the slits with the orange peel and also I mixed a little orange juice into the dry ingredients before rubbing it into the lamb - it did marvellous things to the gravy. Also instead of using powdered cardomom I shelled whole cardomom and used the seeds - much more aromatic. Will do this again and again!

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9 users found this review helpful

Reviewer:

AngieMac

Cooking Level: Expert

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Reviewed: May 28, 2006

Really tasty rub- I used it overnight, and the flavor was just wonderful. I'm going to use it anytime I make lamb.

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12 users found this review helpful

Reviewer:

TORANORANEKO

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Reviewed: Apr. 25, 2003

Only ate lamb once before,didn't like it .My husband said he did so I agreed to try again found this recipe tried it. Loved it and so did my husband. Thanks can now add more varity to meals.

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29 users found this review helpful