I should have listened to the other review about the heat being too hi...he was right. I used a 4 1/2 pound roast, larger than the recipe called for, and at 2 1/2 hours it was done. And, it was maybe still very slightly frozen inside when it went into the oven! I think the heat should be lowered for this recipe.....

I find this recipe to guaranty over cooking of your fine lamb. The style, temperature, and duration of cooking is whack.

I have a butchered lamb in my freezer. This was the first recipe tried on that lamb. I have never cooked lamb before. My mother-in-law is an amazing cook from whom I have learned lots from but who gave my husband his very high standards of ""good taste."" I am not a great cook. THIS recipe elicited this amazing response from my husband: ""Dear, this roast is the best I have ever tasted. It is even better than anything my mother has ever cooked. Even the cold leftovers and the slightly dry parts (the cook's fault per my norm!) TASTED AMAZING!"" Thanks for the GREAT recipe. I believe with these comments this recipe is certainly a keeper!

I am new to cooking pasteur raised lamb, and tried this recipe tonight. My teenage daughter, who professes not to like lamb, loved it. It was probably the best meat/lamb (better than lamb chops) that I've tasted.