This recipe was good, but not my favorite. Next time I think I will use less rosemary and maybe more of my favorite herbs and spices and add a bit more liquid (such as worcestershire or soy sauce), but all around a great recipe. I followed the recipe as it was written except I did not follow the cooking directions. I had marinated the meat for about 12-16 hours, and got up Easter morning at 2 AM, and put the lamb in the oven covered with aluminum foil at 225 degrees and slow cooked it for 8 hours. It came out so juicy, and tender it was falling off of the bone. We could not even slice it! I bake all of my roasts the same way except when I make them in the slow cooker!!

I thought this recipe was fantastic. I loved the idea of using cream cheese along with milk instead of the old traditional cheddar and condensed soup. The only thing I did different was added a few of my favorite herbs and spices. This was great because you can really make it your own by adding more flavor!!

My family has been making a recipe almost identical to this one for years. The only difference is we used a biscuit and baking mix (such as bisquick)for the topping and when the biscuit mixture was browned, we would melt cheddar cheese over the top. I think I'll give it a try with the canned biscuits. Either way, it's a 5 star for me!