Lamb L'Arabique Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 1, 2002
This recipe turned out okay. But that was my fault. My oven runs really hot so I compensate by using a lower temp and by reducing baking time. I didn't do enough of either this time. The whole bottom of the pan was burnt...along with the veggies. I spooned the veggies I could salvage out of the pan and mixed with one can of condensed tomato soup. Served over orzo and it was pretty tasty. I'll try this again (in somebody else's oven) and I'm sure it will be even better. Thanks! Erin
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Cooking Level: Expert

Living In: Tarpon Springs, Florida, USA

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Reviewed: Jan. 6, 2002
This recipe had an unusual flavor that I personally disliked. I felt it had too much cumin and nutmeg. The taste was very overpowering. Perhaps I would like it better if I cut some of the spice in half, but I probably won't make this one again.
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Reviewed: Jan. 21, 2001
I loved this recipie. We get half of a lamb once a year and I had saved a couple shanks for a roast durning the winter and when I saw this I did question whether to use it because it was different to us. But it was a big hit even the kids liked it. Although I couldn't make it that hot.
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Reviewed: Dec. 31, 2000
My husband is Israeli and I've come to love Middle Eastern dishes. This lamb dish was wonderful! Absolutely delicious with an abundance of flavor. While it does take some time in the oven, the dish itself is quickly prepared and IT IS WORTH THE WAIT!! By far the best recipe for lamb I've tried to date. THANK YOU Farah!
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