The flavors in this recipe were outstanding, and the lamb was fork-tender... soooo good! I think it helped that I used a pretty nice red zinfandel for the braising liquid. However, I found the braising instructions very confusing... cooking the liquids + onion mixture down to the called-for amounts took MUCH longer than the listed times (like almost an hour more). Reducing the liquids down was well worth the extra time, but I don't understand how the recipe author thought that wine & broth could be reduced by more than half in just a few minutes. I made the gremolata, and it was good but not critical. Added a nice summery touch to what would otherwise be a very autumny dish. Served it with peas and CL's Polenta with Browned Butter and Mushroom Sauce (mixed 1/3 cup each of grated parm and cream cheese into the polenta) and the rest of the bottle of zin. Would make for company. Confusing instructions aside, great recipe!
I made it for New Year's Eve and we loved it. The meat was so soft and the vegetables were amazing. I made the gremolata too, but ended up having too much of it so I used the leftover gremolata later as a soup seasoning, which worked out great as well. Will surely do it again.
This was tasty and very easy to make. I did make the gremolata, but I don't think that it added that much...I think I preferred the bites without the gremolata. I don't know that I would make this again, but we did enjoy it.
This was absolutely wonderful. I made it exactly as recipe stated, but did not add the gremolata, since my husband is not fond of mint. I will definitely make this again. It is worthy of a special occasion.
This recipe is so delicious the meat just falls apart so tender and tasty. I did not make the Parsley-Mint Gremolata, but I served it with sautÃ©ed chanterelles and mashed potatoes seasoned with fresh basil and roasted garlic. Excellent! I have made it twice now on special occasion and everyone loved it.