Reviewed: Mar. 20, 2009

Very nice recipe. I had to substitute pork chops for the lamb as unfortunately, my husband won't touch lamb. Turned out well.

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3 users found this review helpful

Reviewer:

DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 21, 2008

This was fantastic! The only change I made was adding a large onion (sliced) - I sauteed it along with the mushrooms.

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6 users found this review helpful

Reviewer:

Robin F

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 11, 2008

The only change I made to the recipe was instead of seasoned salt, I used the Emeril "original essence" stuff (which was all my BF's roommates had in the house), and it was actually REALLY good. I think it gave it that little spice that Caroline seemed to think was missing. All in all, great recipe. I don't make lamb all that often and it was nice to find this, especially since it's so simple.

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4 users found this review helpful

Reviewer:

Beth

Reviewed: May 21, 2007

This was a good combination of flavors but I felt it was missing something, not sure what though. Served it with steamed asparagus, and buttered baby potatoes. Thanks!

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4 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jan. 20, 2006

This was a tasty recipe. I made the mistake of buying the thick bacon though, so it took too long to get crispy. I think it would taste better with thinner bacon. I did cook the mushrooms first; however, I ended up throwing them in the pan with the red pepper and onions to heat them back up again at the end. So I would suggest cooking them with the lamb when it's almost done. It would save a bit of time.

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11 users found this review helpful