Excellent. I made a few additions: 1 onion, diced; 1 carrot; 1 potato; sliced thin; and 1/2 c. brown rice. I substituted bouillion cubes for the soup base and doubled the sherry. I simmered it all on very low heat, covered, for about an hour and ended up adding about 50% more buttermilk, half&half, and water since the potatoes thickened the broth a bit. Definitely a winner! My brother, who is not the most adventurous eater, said that this was amazing. Will be making it again!

Reviewed On: Nov. 5, 2009

For some reason, this came out EXTREMELY salty for me. I added brown rice to try and cut it which helped a little, but still very salty. Next time I will omit salt altogether; I think the salt in the broth is plenty. I will also use more wine. I know this recipe has potential, though, so it will definitely get made again!

Reviewed On: May 18, 2008

Delicious! I didn't have any tarragon, so I used 1-1/2 tsp. of an Herbes de Provence blend, and 1/2 tsp. of dried chives. I also used fresh minced garlic instead of powder. We don't have a grill, so I pan fried them in a cast iron skillet on low for 7 minutes each side. Next time, I will use a bit more garlic, and I will use tarragon, as I thought the rosemary was a little overpowering. We gave this to my uncle who "hates" lamb, and he wanted seconds!

Reviewed On: Jun. 19, 2007