Reviewed: Nov. 8, 2009

My boyfriend and I let the lamb marinade for a few hours curing the day then cooked the lamb on a george foreman grill. They still turned out absolutely fantastic!

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LBott

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Reviewed: Nov. 5, 2009

I didn't have any lamb, so I used the rub for chicken breasts. Mmmmm! Thanks!

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Oct. 19, 2009

I used a 2.5 lb leg of lamb, cubed; didn't have tarragon so I used basil and thyme, and it worked wonderfully. Served with brown rice and caramelized onion, with a side of tabbouleh. Great!

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singaporesylvia

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 27, 2009

Cooked an extra 2-3 minutes per side. Amazing

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Craig

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Reviewed: Sep. 23, 2009

I made this as a last minute meal. I never made lamb before and this recipe was really easy but tasted like you spent all day cooking and prepping!

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borofirefighter

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

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Reviewed: Sep. 1, 2009

I didn't even bother reading the reviews, all I saw was the headline and it won me over. I did the dish yesterday and OMG delicious!!! I followed the recipe to the T, and it was soooo goood!!! When I finish dinner I decided to read the review just for the heck of it, and I'm glad to know that everyone has given this dish 5 stars. Thanks Debra

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tenderliz

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Reviewed: Aug. 16, 2009

I followed this recipe to a tee, which I rarely do, and it was fantastic. I used it on chops and a leg of lamb. You can change it around but I didn't feel a need too.

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Mrs. R

Cooking Level: Expert

Living In: Twin Falls, Idaho, USA

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Reviewed: Aug. 3, 2009

this was fantastic. I didn't have dried tarragon, but had fresh, so i substituted a few tablespoons of the fresh tarragon, and added a splash or two of red wine so that it was a marinade rather than a rub. It was amazing! next time, i will use real garlic and ginger..i think it will improve this already wonderful recipe.

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Steff

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Reviewed: Jul. 13, 2009

This recipe is amazing. If you can afford them, try this marinade on lamb steaks. It was terrific.

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Dell

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 22, 2009

Made this on a camping trip and it was amazing!

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Zedar

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Reviewed: May 19, 2009

Very tasty! Thanks!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 16, 2009

Delicious and perfect the way it is written

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: May 8, 2009

This is DELICIOUS. I follow the recipe exactly, just I double the rub. I've made this multiple times and everyone loves it! It gets asked for by request when I offer to make dinner for family and friends. I serve it on top of couscous as an easy and simple side :)

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Angela

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: Apr. 24, 2009

THIS IS SOO GOOD I EAT IT EVERY WEEK :D

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drunkenpanda

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Reviewed: Apr. 23, 2009

Absolutely Amazing! I had never had lamb and was a little skeptic, but it came out great. I had to make a minor sub because i did not have garlic powder so i used half the amount of salt as directed and used garlic salt instead. This one is a keeper for sure. Thanks for a great recipe

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Alisha

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

Delicious! Just the right blend of ingredients. Great flavoring on our lamb steaks.

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ALIB

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Reviewed: Apr. 12, 2009

Great! I used "Simply Organic" steak seasoning because we did not have any Tarragon and it has Tarragon in it, along with several other ingredients. It was perfect! My husband who was skeptically totally enjoyed. We had it with asparagus and couscous for Easter Dinner.

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anniedog

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Reviewed: Apr. 11, 2009

Outstanding flavor.

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Hush

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Reviewed: Apr. 6, 2009

Very good...I discovered I like a savory lamb dish to a sweet one. This was my first "sweet" attmept. Then my 12 year old daughter gave me "heck" for cooking a baby sheep...so that did kind of ruin it for me I must say. Overall though...I would make it again.

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