Reviewed: Mar. 25, 2009

Excellent. Grilled under the broiler and burned it (take care) but it was still wonderful. So easy.

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Reviewed: Feb. 20, 2009

I have made this several times. Most recently for Valentine's Day. This is such a yummy pairing with the lamb. It would be a bit strong on other meats though. Definitely best grilled. It does carmelize quickly though. But when the outside was done, the inside was perfectly medium rare.

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Marnie

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Reviewed: Feb. 18, 2009

I have made this recipe about three times now and love it!! My 7yr old actually asks for this. Here are my modifications. I didn't have Tarragon so that was ommitted. I used rack of lamb instead of chops and added just a bit of cloves. Turns out really nice! Love this recipe.

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madcat

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Reviewed: Feb. 16, 2009

I liked it, but my husband didn't (he didn't like the sugar). I baked them at 350F for 7 minutes a side and then broiled them for 1 minute a side and they were very nice and tender.

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Celeste

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Reviewed: Feb. 10, 2009

The flavors of the rub excited my tongue! They were interesting and tasted wonderful with the lamb. --I used my broiler and it took a couple extra minutes. I'm sure a grill would be better, but it's a Minnesota winter people :) no grilling outside. --Thanks for the recipe!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jan. 22, 2009

This recipe rocked! Perfect balance of flavors. The Hubs and I loved it. Thanks for sharing, Debra.

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SGISLANDGAL1

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Reviewed: Jan. 22, 2009

Excellent. My son actually was the chef with this one. Easy to follow and very tasty Val Surbey, Winnipeg

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Val

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Reviewed: Jan. 13, 2009

This was very simple, yet very good. It had subtle hints of sweetness. I was a little worried of the spice mix sticking to the meat and not the grill but it turned out fine. I only used 2 lambchops but still used the same amount of spices. I kept sprinkling little amounts on when I flipped the meat.

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 29, 2008

caramelize them at the end! I honestly think this is the best sweet lamb recipe I know. I followed the recipe almost exactly, except thyme for tarragon and 5-spice powder for cinnamon (a good idea if you have any). I grilled it on a medium flame for about 10-12 minutes per side. Towards the end, I melted a mixture of butter and brown sugar in the microwave and brushed it on the chops. I coated them fairly liberally and turned the heat up to high for about a minute each side, just to caramelize the sugar. That last step ads so much to this dish, if you don't do anything else, do that.

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Vtech

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Reviewed: Dec. 28, 2008

Excellent! This recipe makes the most succulent, flavorful lamb chops!

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mamalisa

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Reviewed: Dec. 23, 2008

Fabulous Flavours.. thanks for sharing!!

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outdoorsgirl

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

I had never had lamb before but I used this recipe on some lamb chops and talk about perfection! My husband doesn't like lamb but this recipe changed his mind.

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PaleiT

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Merced, California, USA

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Reviewed: Dec. 15, 2008

I prepared this recipe for my Christmas Party this past Saturday night, and it was a hit. People who didn't eat lamb loved it... Don't change anything about the recipe --- it's perfect.

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Savannah

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Reviewed: Dec. 11, 2008

We tried this last Sunday night, and I nearly cried when we plowed through the chops before dinner hit the table. Had I known how much I loved these, I would have cashed in my IRA and bought all the chops in the store. A more economical choice in the future will be to buy a butterflied leg of lamb and do it up family style. I imagine that this rub would be awesome on veal as well.

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Jax

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

Tried this rub with pork chops and used a broiler since I don't have a grill. Very flavorful - in fact, I found it a little too strong. I cut the recipe in half and cut the sugar down to 2 tbsp for 3 pork chops. Quick and easy. Would definitely make it again but maybe try out some minor adjustments.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Nov. 21, 2008

i never thought i'd like sweet meat. but these were dope. had non meat eaters eating meat talkin bout lamb doesn't count. will be making a leg of lamb like this for thanksgiving

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Qumenseed

Cooking Level: Expert

Living In: College Park, Georgia, USA

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Reviewed: Nov. 2, 2008

Very good flavor. I would double the salt.

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DubyaC

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Reviewed: Oct. 27, 2008

Used pork chops only because I couldn't find lamb chops at the store. What a wonderful taste!

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Jenna

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Reviewed: Oct. 10, 2008

This is a wonderful recipe. I've made it twice with no changes and it was delicious both times. Thanks!

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 10, 2008

All I have to say is that this was one of the best dishes I have ever had, and I don't even care much for lamb. Thank you for this awesome recipe!!!!!

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