Reviewed: Jan. 9, 2013

Outstanding with some tweaking. To up the flavor I lightly wilted the baby spinach in some olive oil which had been heated with crushed garlic. I also toasted the pine nuts before putting them on. I used creole seasoning instead of the other seasoning around the roast but next time I might omit the flour crust entirely as it really didn't enhance the dish. Everyone enjoyed the flavors and no one said it was bland.

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Reviewer:

jantshields

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Dec. 23, 2012

I thought this was really good. I read the reviews about perhaps needing more flavor so I added some of the herbs directly to the meat and filling as well as the stuffing. Don't leave the crusty burnt stuff on the bottom of the pan - it's delicious!

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Reviewer:

markarrington

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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Reviewer:

BAALLOO

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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2 users found this review helpful