Reviewed: Jun. 10, 2009

Great recipe. I bought a 2 1/2 semi-boneless leg of lamb and included the shank in the stew after cutting off all the cubes I could. I also only used about half of the pan juices in the sauce. It seemed that with the fat from the lamb, I still had almost two cups of pan juice and that would take quite some time to cook off. Fresh thyme was great. I also added fresh mint, which was a very nice flavor.

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Reviewer:

notmtwain

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Reviewed: Mar. 22, 2009

This was just delicious! I followed the recipe exactly, with the following exceptions: 1. It takes a lot more than 5 minutes for the onions to cook tender. 2. I used 2 pounds instead of 1-1/2 pounds of meat. 3. I baked the dish 1 hr 20 min before the lamb was appropriately tender. BUT IT IS GREAT! The chives and thyme make it.

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Reviewer:

jimspeer

Cooking Level: Expert

Living In: Rockport, Texas, USA

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Reviewed: Dec. 25, 2007

This is a great recipe for people who don't like lamb or stew. For four people who are really hungry on a cold day, though, increase the amounts given by a quarter.

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4 users found this review helpful