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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Photo by Sumchelle
Reviewed: Aug. 19, 2008
Fantastic 'n' versatile! I used angel hair (Barilla PLUS - with the omega 3), as that's what I had available. A full pound of ground lamb. (Didn't add in the olive oil, as lamb is awfully greasy) Diced tomatoes with basil, garlic & oregano. Skipped the 'shrooms and olives. Used Penzey's California basil. And, Penzey's Lamb seasoning instead of seasoned salt. Wonderful way to use ground lamb!!!
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Sumchelle
Photo by Sumchelle
Cooking Level: Intermediate
Living In: Minneapolis, Minnesota, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by Shannon S
Reviewed: Mar. 27, 2008
This was a great meal! I didn't have all the veggies on hand, so I made some changes, but I love the fact that you can use just about anything in this meal. I didn't have zucchini, so I used a red bell pepper, and I also used a leek about to go bad rather than an onion. I subbed in sun dried tomatoes rather than fresh or diced and it added a wonderful flavor when I poured in the olive oil that they came packaged in. I cubed leftover leg of lamb from Easter dinner, and I suggest that anyone doing so add the lamb pretty much at the last minute, because left on heat for too long it will get dry and chewy. We'll certainly be making this again!
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Reviewer:

Shannon S
Photo by Shannon S
Cooking Level: Expert
Home Town: Hubbard, Ohio, USA
Living In: Chantilly, Virginia, USA
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