1 Review of Roast Lamb With Lemon and Herbs

From: Jen T

On Jan 26, 2007

I used 2 mini roasts of lamb and as I was unsure of what part of the lamb the cuts had come from (I forgot to ask!!) I cooked them at 350'F for the first 30mins then lowered the temp to 250'F for 2hrs then back to 350' for the last 30mins when I added some sliced potatoes. The lamb turned out moist & flavourful. I used an italin mix for the herbs and once mixed with the other ingredients I rubbed over and into the slashes before pouring over the lemon juice. I also added a spoonful of runny honey to the lemon juice. The battery on my camera ran out before I could take a photo of the cooked dish but I did get some before cooking. Thanks for a 'keeper'.