Wendy1970
BBC Good Food Member since 12 January 2008
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22 July 2008
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22 July 2008
"Perfect roast lamb! Fantastic flavour. Meat was incredibly tender. I needed to start this early for a dinner party and after an hour at 180C I turned it right down to 130C for about 3 hours. Nothing was spoiled and the potatoes took on all the gorgeous caramelised meat juices. Stunning dish would do it again and recommend to friends. I served it with a cos, spring onion and feta salad dressed with cider vinegar and olive oil (as recommended in the Good Food magazine) I think this refreshing side dish works a treat."
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