This is a great alternative for Sunday lunch or Christmas dinner. The lamb is easy to prepare and tastes fabulous. Enjoy with roast potatoes and a side of veg.
I printed this recipe off and gave it to my husband to do. He isn't a very good cook but you wouldn't have thought it. The lamb was perfect - melt in the mouth and the subtle taste of Rosemary. Personally I would have liked more Garlic. Very simple, very tasty and with my family it was soon very gone! - 02 Apr 2014
This was delicious! I chose it because it was one of the only recipes that did not need to be marinated for at least 4 hours. Since I work full-time, I only had about 2 1/2 hours until mealtime. My husband and son loved it - the coating was tasty and the pan juice was not burned, but just right and also delicious. I did modify the recipe in 2 ways - I seared it at 450 for about 15 minutes, then turned the temp down to 325 and cooked until 150 internal temp, and I added a little evoo to the rub to make it more spreadable and add a little crisp. The lamb turned out perfect - I saved this recipe in my favorites and will DEFINITELY make it again! - 05 Jan 2008 (Review from Allrecipes US | Canada)
I MUST give this one 5 stars. This recipe is fantastic. I made it today as an early Valentine's dinner and it was a hit. The only change I made was to press a couple cloves of garlic into the dill/rosemary rub. The dish turned out tender, juicy, and tasty. I served it with seasoned potatoes and corn. Will make again - an easy way to impress dinner guests. Try this one, you definitely won't be disappointed. - 10 Feb 2008 (Review from Allrecipes US | Canada)