6 Reviews of Lamb Leg Steak With Maple Chevre Shiitake Sauce

From: sharron cant

On May 30, 2001

I tried chanterells mushrooms as that was what I had and it was outstanding. Mt guests all asked for the recipe. My wine choice was [ blue moumtain pinot gris 1998] sharron cant

From: The Flying Chef

On Feb 22, 2008

I was also skeptical how these flavours would work together, was only trying this because of others reviews. I really thought this would be my first harsh review. It was amazing myself and my huby both said 5 stars. I made this with lamb fillet as that is what I hand and I did also use less goats cheese than stated as I thought this would just too overpowering with the full amount. Very good I am sure it would not suit everybody's taste but for us it was really good and I will be making again.

From: Gay Gilmore

On Mar 11, 2004

I was pretty sceptical of capers + maple syrup + chevre...but it tastes wonderful. Very Frenchy. I made the sauce to use with a leg of lamb I roasted with rosemary and garlic and olive oil rubbed all over. I didn't use the full amount of chevre, it was just too much. I made the sauce early and then just warmed it on the stove with a bit of broth to loosen it up again. LOVE.

From: Kingshearte

On Jan 2, 2008

I can't eat lamb or goat cheese, but I decided to make this sauce to go with my hubby's lamb roast for New Year's. Unfortunately, in reducing the recipe, I mixed up a few proportions (notably the cheese), so hubby had to do some altering to make it work. That's totally not the recipe's fault, though, and it did turn out well enough that he's interested in trying it again sometime and hopefully doing it properly. I'll let you know how that goes when we do that.

From: daymia

On Apr 19, 2009

This sauce was amazing! All those flavors really are brilliant together. I used red wine and it was delish. Served with green beans and goat cheese mashed potatoes.

From: Izzblizz

On Mar 23, 2008

I was just looking for a sauce to go with a couple lamb steaks for Easter. This sounded rather strange, but what the heck, had all the ingredients on hand! I did substitute dried porcini mushrooms for the shiitake (rehydrated in hot water), as that is what I had on hand. And cut the recipe in half for two. Unfortunately mine turned out as more of a "spread" (very thick), rather than a sauce, (but it tasted really good in that form too). So I added some of the reserved mushroom soaking liquid at the end to thin it out a little, whisking and adding it in until I got the consistency I was looking for, making it more of a sauce. Good Flavor!! I will definitely keep this "sauce" in mind for future dishes.