Thursday, August 7, 2008

Cooking Light June 2008 Recipe - Greek Lamb Pilaf

I was excited when I saw this recipe as I have both parsley and mint growing in my herb garden and I am always looking for ways to use them. This was pretty good but not that great. I don't eat lamb very often and usually only when dining out. The ground lamb did not really stand out in the dish, in fact, my husband thought it was ground beef until I told him. One thing I would do differently is to drain it after cooking the lamb, as I thought the dish was a bit greasy.

Oh well, better luck next time.

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