Recipe by Debra
"Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour."
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ground black pepper
i used a butterflied boneless leg of lamb for this and it turned out beautifully. i cut the leg into 4 pieces and marinated them all day before grilling. the brown sugar carmelized nicely. the spices together had a morrocan flavor, so i served the lamb with cous cous and grilled vegetables. outstanding.
We prefer a savory rather than sweet flavor for lamb. This was just okay.
I served these as appetizers for our 4th of July dinner. FANFLIPPINTASTIC! I made no changes to the recipe except to soak the chops (mine were frenched) in milk for an hour (to remove the gamey flavor) before applying the rub. Cooked them to med well & they were incredible...tender, juicy & extremely flavorful w/out the overpowering lamby flavor that I can't stand. Thansk for a fabulous recipe Deborah Bonzey!
Fantastic different taste for lamb. I didn't have just tarragon on hand but did have herb blend of parsley, chives and tarragon. So I used it which added to the flavour. I will serve this lamb again especially for guests.
I used the broiler. You need to cook it a bit longer. Very tasty.
This recipe made out of the world lamb chops!! I usually make lamb chops with a garlic, basil, lemon pepper rub, so a sweet rub was a change. My husband, who rarely expresses enthusiasm about much, raved about these chops!! The flavors were so complementary, and nothing is easier mixing a few spices and herbs together to rub on meat before grilling. Definitely worth a try.
Great recipe... I let the lamb marinate all night long. Love the way the brown sugar caramalizes on the meat.
Very tasty, lamb comes out very tender and juicy. The kids loved it too... a first!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Lamb with Brown Sugar Glaze
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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