Reviewer:

ShannonB

Cooking Level: Beginning

Home Town: Deltona, Florida, USA

Living In: Burlington, North Carolina, USA

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Reviewed: Jul. 15, 2009

I made it with Veal and it was different...not the best thing I ever had.

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Reviewer:

goldy1234

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Reviewed: Jun. 21, 2009

This was perfect! Especially with the feta cheese mashed potatoes on this website. I must still be a novice cook since I couldn't get my "pesto" to puree, but the crumb mixture that I ended up with still was perfect on top of the lamb!

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Reviewer:

staramy

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Reviewed: May 3, 2009

Yummy! I sliced a lamb shoulder roast and added fresh basil\mint\thyme\rosemary. All sounded like a great compliment to lamb, and I was right. Definitely making this again and again... XD

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Reviewer:

ROXYGURL

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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Reviewed: Apr. 11, 2009

I am guilty I changed the recipe but it still was GREAT! Really wanted to grill some beef strip steaks so I left out the bread crumbs and made a seasoned butter-pesto which I put on top of the grilled steaks. I figured if I tried to grill with the crust on it I wouldn't have a deck left. Can't wait to try it with lamb sometime soon too, and I'll try it then the way it was written. Thank you!

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Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Mar. 7, 2009

Yum! Great flavors! We used bone-in lamb steaks. They were a little tough so next time we will do lamb chops. We loved the crust! It was super easy and very tasty!

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Reviewer:

patkt

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Edmonds, Washington, USA

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Reviewed: Jan. 16, 2009

I followed the recipe exactly as the chef said to and it turned out AMAZING! My boyfriend, mother, and father loved it! I also made homemade gnocchi (with a vodka cream sauce) to eat on the side- delicious meal! Thanks for sharing this recipe!

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Reviewer:

DetroitSocialite

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Reviewed: Dec. 23, 2008

Best steak I have ever tasted. I did it with beef instead of lamb, and it turned out great. One suggestion is to reduce the garlic and increase the rosemary it will give it more flare.

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