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Showing 1-3 of 3
By Sydney Mike
on June 16, 2010
Lamb is really just a once-in-a-great while thing at my house, but during the current ZWT I seem to be fixing it quite a bit! I did cut the recipe in half for the 2 of us, then made (as suggested) Yoghurt and Mint Sauce for my other half, while I had mine with a plum sauce since I'm not much into mint! Great spice combo here which made for a very satisfying lamb dinner! [Made & reviewed while in North Africa during ZWT6]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 04, 2010
ABSOLUTELY FANTASTIC as can be! Would would WANT to give this MORE than 5 stars? ME!!! I oil sprayed the meat, used George Foreman Grill! BOY OH BOY!! WHOO HOO did this taste/recipe give me a T-H-R-I-L-L!!! Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef floWer
on April 16, 2008
I made this recipe for Hubby and Little Miss (DD) and they both enjoyed it very much. Lamb Backstrap is hubbies new favourite Lamb cut so Hubby requested for dinner tonight. I allow this to marinate most of the day and Hubby said it had perfect amount of spices and the Lamb was very tender. Served it with the suggested sauce (Yoghurt and Mint Sauce). Thank you Peter Jpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (175 g)
Servings Per Recipe: 4