Mean's Lamb You Can Eat With a Spoon

From: Painting Dutchman

On Jan 1, 2008

I love lamb! - This recipe made some of the best I've had!! It was pretty easy to make, although the prep time was quite a bit longer. My family had it for Christmas Dinner - it was a big hit. We made plenty of garlic mashed potatoes to go with all the gravy! The leftovers were also outstanding. I turned the last bit of leftovers into a soup adding some vegetables and thinning out the sauce with some stock. Definitely a keeper.

From: wicked noodle

On Jun 18, 2007

I've never been able to bring myself to eat lamb, but DH loves it so I decided to try this recipe for Father's Day. Although it was a bit time consuming, it was overall very easy with outstanding results! He was amazed at how tender and flavorful the meat was without being "gamey" (and he repeated this several times while he was eating). I used red zinfandel, bacon for the pancetta (blanched first to remove any smokiness) and rosemary was my choice of herb. I could only find boneless leg of lamb, so I bought two which totalled four pounds of meat. My mom, who loves lamb, is visiting in a few weeks and I'll be making this again for her. If you're a lamb eater, this is definitely a dish to try!

From: Mille® ™

On Jan 27, 2003

I made this with fresh local lamb from my butcher. I only had to make one change, because you cannot buy pancetta within 5 miles of here, so I used ¼ pound of chopped, uncured, slab bacon instead. The recipe calls for 6 cloves of garlic but, fortunately, I could only find 10 in my pantry, so I had to make do with just the 10. One comment regarding the cooking process – I tossed about 5 sprigs of fresh rosemary into the liquid and, the first time I opened the oven to baste the lamb, the smell of the rosemary was very strong and almost overpowering. But I’m glad I went with my gut instinct not to remove any of the rosemary, because the eventual taste of the sauce had a most agreeable, distinct but quite subtle, hint of rosemary. Speaking of the sauce – after I had reduced it and skimmed off the fat, I returned the caramelized onions and garlic to the sauce and pureed the whole shootin’ match in the blender – this was about the richest, most savoury meat sauce I have ever had. This review can be summed up in the words of one dinner guest who said, simply, “This lamb is well beyond excellent.”

From: Tracy K

On Apr 24, 2002

Honestly, this is pretty much the only way I cook lamb. Be sure to make a LOT of mashed potatoes to go with it, the sauce makes an incredible gravy, and lots of it. The meat is fall-apart tender, and wonderfully flavored from the wine and aromatic veggies... perfect comfort food.