Amazing Recipe. I did make a few changes, I didn't have any honey and read some reviewers used maple syrup, so I changed that. I also used both lemon (juice of half a lemon) and lemon zest. While cooking I noticed that some of the sauce was burning on the side of the pan. I would occasionally add some water mixed with balsamic vinegar to the pan to help with that. I used 1/4 cup balsamic vinegar and 3/4 cup water and had the mix ready whenever I basted just in case I saw the sauce burning. I cooked at 450 for the first 20 minutes and 325 for the remaining until the meat thermometer read correctly. I basted every 20 minutes. The leftovers were better than the first day, probably because I poured the sauce over top and let it soak in after I cut the meat. My husband does not like lamb and even he enjoyed it.
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Amazing Recipe. I did make a few changes, I didn't have any honey and read some reviewers...