6 Reviews of Grecian Lamb With Vegetables

From: Roosie

On Sep 5, 2004

Definitely a 5 star plus dish. Definitely. Wonderful flavors- the fresh mint is an amazing touch and the artichoke and lamb combine so well! Wonderful heady flavors and rich! I served Garlicy Potato Puffs (#98230), although next time I will be sure to have pitas on hand to soak up the delicious sauces. As it is, I was practically licking the bowl! Wonderful!!!!!!!!!!!!

From: KITTENCAL

On Apr 28, 2004

My goodness Sue...this was some delicious dish..I would like to give it more than just 5 stars! Made this for dinner tonight we just loved it...DH and myself are big fans of lamb and also feta cheese, and I love artichokes...so when I saw this one with all three combined, that was it for me, I just had to make it, and I am not sorry, it was just super!..I made as directed, only I did add more fresh garlic to the green pepper and onion mixture, and sauteed them together. I marinated the lamb in the morning, and made it for dinner (so marinating time was more than 3 hours, something like 7 hours) the lamb was so tasty, it just melted in your mouth! Thank you Sue for another winning recipe, we enjoyed this dish, and I will be making it again very soon......KC

From: Wendys Kitchen

On Aug 8, 2005

We loved this. I marinated the meat for approximately 4 hours. Then preheated oven to 150 Degrees C (slow) and covered the lamb and all the veges and cooked it slowly for 2 1/2 hours. It was delicious and tender. Added mint just before serving.

From: Zurie

On May 12, 2008

Made for Photo Tag, May '08. This was a great family dish, and it was hugely enjoyable! I rate stricter than most others, and as I recall, 3 stars meant: we liked it!! In fact, make that 3 1/2 stars!!We found it to be a very nice "comfort food" dish, but maybe not yet up to 4/5 stars. My lamb was of high quality, but some little extra was missing inthe recipe, or maybe our tastes are just spoilt. I made the recipe exactly as given, except: I had to use dried oregano as fresh is not easily obtainable now. I peeled the tomatoes to prevent them "shedding skins". I also fried the onion first, then added the cubes of lamb. I find that the cooking times given were too short, even though I used deboned loin of lamb (tender) — I suggest letting it stew gently for a longer time. We really enjoyed this dish, but perhaps olives or capers might have added that extra little piquancy which this recipe seemed to lack. We love the ingredients in this recipe, and next time I'll add those little extras. I apologise for being totally unable to find fresh mint anywhere — it's autumn/fall here and not such a good time for mint. Sue, this is a lovely family recipe which does not pretend to be anything else. I recommend this dish wholeheartedly to any cook who chance upon it!!!!

From: mummamills

On Sep 7, 2008

never been a fan of artichoke hearts, but they are a must in this! Very easy recipe, came together well, and thoroughly enjoyed by both of us! thanks Sue

From: rosewater

On Oct 1, 2005

Delicious!! The only changes I made was to add 1 tsp red pepper flakes in the marinade and cook the lamb with 1/2 cup red wine. And note: you absolutely need pita or a crusty bread (which is what we had) to mop up the sauce cos it's sooo good!!