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Absolutely delicious. I wrapped it in filo dough and topped with feta (hubby's request), and then baked for about half an hour at 350. Served with rice - absolutely delicious! Will definitely be serving again :)

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duckydoom December 17, 2010

A friend brought over some ground lamb for me to cook. Choose this recipe and was glad I did. I followed it to a "T" except increased broth to a full cup. Made spaghetti squash for her to serve this over. I have pretty much stopped eating meat but this smelled so good, I could not stop myself from eaating some. Really yummy!

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Happy Harry #2 June 16, 2005

I always have ground lamb in my freezer, so I was happy to find this recipe. It was very tasty and easy to make. I made this just as written, using the red wine. I served this over rice. Thanx for sharing the recipe!

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*Parsley* September 26, 2012

One thing I dislike about lamb is the gamey flavor, and this recipe gets rid of that. It has a pleasing complex flavor. I really enjoyed this recipe, My pan was too hot when I added the wine, so it ALL evaporated instantly. I added enough more to keep the meat from sticking, and that fixed the problem. Hubby really enjoyed this when I followed the recipe exactly. The first time I made it, I added too many pepper flakes. So, if you follow the recipe, you will enjoy it I'm sure. This is a keeper!

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Cook In Southwest July 15, 2012

Most excellent, thank you for sharing

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bur0203 April 17, 2011

Perfect!!! I took the advice of one poster and put on top of spaghetti squash. I love the flavor. Thank you for posting. This is a keeper.

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schinsup1 November 17, 2010

This was wonderful. I made it with broth and not wine. Cooked it down rather dry and used for a pizza topping. Made a sauce of Greek yogurt with dill, rosemary and lemon. It was a rave hit. I will definitely make this again, next time just over brown basmati rice.

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matt_maples May 15, 2010

We did third of the recipe being we had never tried lamb - tasty as written, but needed just a bit more liquid. Next time we may add black beans to make it into a lighter nachos option with our pita chips. Thanks for a great first experience using lamb.

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marcoandrita March 01, 2010

Wowza! This was so good - my DH very enthusiastically advised me that I was welcome to make this anytime, "like again tonight"!! I used one heaping tablespoon of Patak's Hot Curry Paste and it was spot on. I used the red wine, but I think I would prefer the broth next time. I also think this would be great with ground beef - can't wait to try it!! I served it with pressure cooked brown basmati rice. Thank you for the great tasting recipe!

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barrdbarrbarr January 15, 2010

This was really good--though I did have to make some changes... I scaled everything back for 1 lb of lamb and because I was out of my red curry powder, I made up a mixture (1/4 tsp nutmeg, 1/2 tsp white pepper, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cayenne, 1 tsp coriander, 3/4 tsp cumin) and then served this over 3/4 cup white rice with 1 oz of crumbled goat cheese on top. I also minced the garlic and left out the red pepper flakes. Even with my changes, this is still a keeper! Thank you!

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Dwynnie December 04, 2008
Nordic Moon Ranch's Most Excellent Ground Lamb