Reviewed: Dec. 27, 2011

Delicious and very simple

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Feb. 8, 2011

I usually add 1-2 sliced Carrots to my hot pot, and I fry the potatoes in the Lamb juice. Then I put them on top of the Lamb, carrots, onions and stock (but not in the stock) Then bake for an hour. And I also add a tablespoon of mint sauce too, tastes great!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kel2411

Reviewed: Aug. 31, 2010

My husband and I liked this but we both felt it was lacking something. If I where to make this again I would have to add things to amp up the flavor. Also potatoes on top were hard and crispy, Maybe it needs more stock.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MCPARKER

Reviewed: Jul. 27, 2010

this turned out really weird. the top potatoes didnt cook very well and were crispy. and the bottom part was VERY salty. we didnt eat it all. maybe less salt and more liquid

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

chefmom

Reviewed: May 8, 2010

Overall quite good. The only thing I wish I had done was cook it a bit longer so that the meat was more tender. I think it would have been wonderful then.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Apr. 27, 2010

This was my husband's attempt at creativity. I was nervous. It was so good that we ate ourselves sick and continue to do so each time he has made it. We have made it with stock and with broth. Comes out the same to us. Otherwise he follows the recipe to a tee.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

hermanabauer

Reviewed: Apr. 6, 2010

I like the idea of it - the simplicity of it but, it's boring - definitely needs a little something more, I'll make it again using it as a base but, will play around with different additions (ie: wine, another root vegetable or two...); also, and more importantly "4-servings" I don't think so, try 8.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Denise's favorites

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: White Rock, British Columbia, Canada

Reviewed: Apr. 6, 2010

Wow! Lots of lamb stew flavor going on without it being a stew! The meat and potato guy said, "Add this one to the recipe box!" Can see us having this many more times. I did use leftover lamb from Easter and cut the oven temp. halfway through. I also covered with foil for a time. You will like this one! Thanks for a great recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Pam

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Wilbraham, Massachusetts, USA

Reviewed: Sep. 13, 2009

this recipe was so delicious! I had lamb shanks, lamb chops (which are tiny, btw) and lamb shoulder steaks (about 2 of each), so instead of cutting the meat off the bone, I just browned these with the onion and put them into the casserole, bones and all!

Was this review helpful? [ YES ]
1 user found this review helpful