2 Reviews

Delicious the only change I would make is to lessen the oil but then I may not have mixed it well enough. I used a 2.2K k of lamb which I deboned and butterflied to get about 1.5K which was well done (to our liking) in 2 hours (had to put it in the second oven to keep warm so I could cook the roast vegetables was expecting the lamb to take 2.5 to 3 hours to cook to well done. I did use fresh oregano (a small handful and mixed with rosemary and other spices) and then forgot to serve with the lemon wedges but a wonderful roast and one I wouldn't hesitate to recommend, thank you amanda 1 b, made for Pick A Chef September/October 2009.

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I'mPat September 13, 2009
Slow Baked Lamb - Tastes Like Spit Roasted