Reviewed: May 28, 2012

Just ate this about 20 mins ago and it was delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 1000% better!! Def have to add this to my weekly cook book

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Reviewer:

BereniceLemon

Reviewed: May 6, 2012

I cooked this last night and it turned out beautiful and tasted great. Got wonderful compliments. I softened the goat cheese and stirred in some fresh rosemary, thyme, parslel, and a couple minced garlic cloves before spreading it onto the spinach. Also used Lawry's Seasoned Pepper in the flour mixture and put more on the surface before baking. I think this gave it more of the flavor that some reviewers were missing. All in all, a wonderful recipe and I'm so glad I found it!!! (Most of us "tweak" everything a bit......doesn't mean the original wouldn't have been great, too.)

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Reviewer:

jdennis706

Reviewed: Apr. 2, 2012

I fixed this on Saturday. The only thing I added was garlic powder with parsley. Without a doubt this was the most beautiful roast I have ever made and the lamb is the best I have ever tasted. It's a keeper, indeed.

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Reviewer:

uhrn

Reviewed: May 9, 2011

Delicious!

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Reviewer:

hesterlouw

Reviewed: Nov. 9, 2010

This recipe provides some very good guidance, but falls short in the flavor department (bland). I corrected this by using Penzey's lamb seasoning in addition to the salt and pepper. Loved the spinach & goat cheese filling (I used a peppered goat cheese log from Harley Farms), but I need practice with the whole pounding/rolling process. I think the flour could also be omitted--it made a weird, hard crust that seems unnecessary. Thanks for a great idea to get me started!

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Reviewer:

AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

Reviewed: Oct. 26, 2010

Fantastic recipe! Would've given it a 5 if I didn't find it a bit bland too, so instead of fennel I used my old "cure all" Montreal Steak Spice, on the outside. Perfect!

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11 users found this review helpful

Reviewer:

BAALLOO

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Tuen Mun, New Territories, Hong Kong

Reviewed: Aug. 20, 2010

Took this to a girl friends house and finished putting it together and cooked it on a rotesary (sorry for the spelling) and all loved it.

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Reviewer:

Pinckie

Cooking Level: Expert

Living In: King City, California, USA

Reviewed: Jul. 28, 2010

Excellent lamb recipe. Easily adapted to gluten free (I used a mix of brown rice flour and potato starch). The sesame oil really adds a nice flavor and the presentation is gorgeous.

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1 user found this review helpful