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Joined Date: Feb 28, 2011
Reviewed Herb-Roasted Lamb
"Fantastic! I kept it at the 450 the whole time and did lightly cover with foil when it started to brown a bit too much. My family devoured it! I used the ingredients for the rub as suggested but had a much smaller roast (closer to 4 pounds and it was great... so if you're doing a 6 pounder you might want to up the rub ingredients. Ina does it ag"
"I've been making this for about 4 years for Thanksgiving and it's requested every year. It is not an easy task and, honestly, if I hosted I doubt I'd make it. It makes a huge mess and takes a lot of time but the end result is great. You definitely will need more flour than it's called for. But the key I've found is to not put too much four in "
Reviewed Roast Duck
"I have never made duck before and was very worried about how it would turn out. All the recipes I found were way more complex than I had time for (marinating overnight etc.) so I was thrilled to find Ina's recipe. The cooking technique worked perfectly! The only thing I changed was I wanted more than just a plain roast. So I brushed on a marinade of soy sauce, chopped garlic and honey before putting it in the oven. It was delicious! My entire family picked the bones clean! Thank you Ina, you have never failed me!"