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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Photo by Ita
Reviewed: Jul. 8, 2008
I didn't use any vinegar and I simply used skewers instead of trying to skewer them with rosemary. I put the rosemary in the marinade instead. The sauce was delicious.
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3 users found this review helpful

Reviewer:

Ita
Photo by Ita
Cooking Level: Expert
Living In: Belfast, County Antrim, Northern Ireland, U.K.
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 4, 2008
The lamb was good, but the "salsa verde" seemed like a weak attempt at tzatziki. Next time I'll just made real tzatziki.
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0 users found this review helpful

Reviewer:

Elli
Photo by Elli
Cooking Level: Expert
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 30, 2008
Not real fond of this recipe. Way too many flavors rolled into one. I like the taste of lamb, but the sherry vinegar seemed to take over. I wouldn't make this one again.
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1 user found this review helpful

Reviewer:

Lisa K
Cooking Level: Intermediate
Living In: Appleton, Wisconsin, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 13, 2008
Absolutely love it. I'm making it again this weekend for Father's Day. Always loved lamb, but this sauce is amazing. I don't know if I'll ever have lamb without it again!
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1 user found this review helpful

Reviewer:

Sorcha
Cooking Level: Intermediate
Home Town: Westfield, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: May 24, 2008
Much to my surprise, this recipe was easy to make. The combination of the fresh herbs and the yogurt sauce with the tender lamb meat was excellent. Using Rosemary sprigs as skewers was a great idea as it gently permeated just the right amount of flavor into the meat. Throughout dinner we kept commenting on how wonderful it was.
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1 user found this review helpful

Reviewer:

freespirit
Cooking Level: Expert
Living In: Brighton, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 3, 2007
This recipe is amazing! I marinated it for only a half hour and it came out melt-in-your-mouth tender! I served it with saffron rice- delish!
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2 users found this review helpful

Reviewer:

Kelly
Photo by Kelly
Cooking Level: Expert
Home Town: Bremerton, Washington, USA
Living In: Seattle, Washington, USA
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