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"Made this for our seder this evening with a bone-in spring lamb shoulder, and it was excellent. I added a teaspoon of Dijon mustard to the honey and lemon juice and a bit of everything fresh from the herb garden. I also cut a few whole heads of garlic in half and put those at the bottom of the roasting pan. Excellent."
"This is an excellent and easy to prepare recipe and the jam comes out with nice color and clarity. We also have a cumquat tree, so I tried adding about 10% cumquats - some sliced and some halved. This really added a nice accent to the flavor."