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This was a perfect compliment to my dinner tonight, and so easy to prepare. I cut down a bit on the thyme, since I'm easily overwhelmed by it, but otherwise didn't change a thing. Very tasty.
simply amazing and so easy, i wasn't prepared for such a great outcome! i used cremini mushrooms which i prefer and everyone loved this dish. i also used fresh thyme, this is a keeper.
This is an exact replica of a recipe from the Dec 2001 issue of Bon Appetit which I have cooked many times over the past 12 years....I pretty much cook it 'as is' with the exception of the mushrooms ...I use 3 or 4 different varieties and practically double the volume...This really adds a much greater depth of flavor to the dish and makes this very good dish exceptional...** Add a little extra garlic & adjust stock if necessary..**<br/>I serve this alongside 'Rack of Lamb with Chutney- Mint Glaze' - which was a recipe from the same issue...However, I recently discovered online and have attached the link...Enjoy<br/><br/><br/>http://www.epicurious.com/recipes/food/views/Rack-of-Lamb-with-Chutney-Mint-Glaze-105990
I've had this recipe cut out from some magazine for years and finally tried it today. It was just ok for me, not anything spectacular. I think the addition of some fresh lemon juice would really bring out the flavor.
I tried this with lamb kebobs - it was wonderful - to make it a bit like risotto you could finish with a touch of heavy cream and parmesan cheese - will do again.