I rarely rave about a recipe, but this one rocks! It's not nearly as difficult as the long list of ingredients implies. I used 1/2 of all the spices, except the salt. This was still very flavorful without being overpowering. I served it on jasmine rice cooked in beef broth that was a little on the salty side. The combination of the rice and this dish was amazing! The spices went very well with the gamey flavor of the lamb. Awesome!

Reviewed On: Jul. 22, 2009

I thought this sounded wonderful, but I was disappointed in the blandness of the roast. Even the lowest stove setting was too much for the sauce and ruined it, causing the sauce to become too strong and drowned out the flavor of the roast. I think I'll try cooking it 1 more time in a bit of broth instead, and add the spaghetti sauce later. I also think this would work better in a crockpot after browning the meat, rather than doing all the cooking on the stove.

Reviewed On: Jul. 7, 2009

This was freakin' amazing!!! Best thing I've ever cooked. I increased the wine by 1/2 cup and decreased the broth by the same since I love that flavor. The parmesan just pulled all the flavors together. I substituted garlic for shallots, and jasmine rice for arborio since that's what I had and that worked great. I have to wonder though, if you can cook rice by adding all the liquid in at the same time, why not add half of the broth until absorbed as if cooking a regular pot of rice, and then work on slowly adding the rest? Just a thought.

Reviewed On: May 30, 2009