I tried this with tenderlion and it was only ok. It came out very dry- even with reduced cooking time- and not very flavorful. The rosemary was overwhelming. Next time I will make a few modifications. First, this recipe seems better suited to a roast. I will mix it with the oil, garlic, and fresh rosemary (instead of dried) to marinate overnight before cooking. To try to keep it moist I will try it in my slow cooker. With those changes I'm hoping to have much better results next time.
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I tried this with tenderlion and it was only ok. It came out very dry- even with reduced...