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Rosemary-Honey Braised Lamb Shoulder and Mint Jasmati Rice Recipe

Rosemary-Honey Braised Lamb Shoulder and Mint Jasmati Rice

Copyright 2000, Ming Tsai, All Rights Reserved.

Show: East Meets West With Ming Tsai

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on July 29, 2010

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    I SKIP THE ROSEMARIE A THE RED WINE A THE CHCKPEAS .... I PUT IN EVERYTHING ELSE INSTEAND OF RED WINE I USED WHITE WINE A IT CAME OUT GOOD ..WILL MAKE IT AGAIN

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  • on June 02, 2008

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    The flavors in this dish really shine. As for the amount of wine (and spices, remember, the recipe calls for 10 to 15 pounds of meat. If you are just using 3 to 5 pounds, you need to cut down on the amounts of the seasoning ingredients as well.

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  • on October 13, 2006

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    My husband and I made this recipe for Valentine's day, and it was a complete flop! The red wine turned the chickpeas a weird pink color, and it was generally bland and textureless.

    However, the mint jasmati rice was great... I would serve that with another lamb recipe!

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