Reviewed: Jul. 12, 2012

I substituted marjoram for the tarragon because I didn't have any. I cooked them 5 mins on a side in a cast iron skillet with grilling ridges. They are simply amazing! Thanks so much for such a great, yet simple recipe.

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Reviewer:

dsb9938

Cooking Level: Expert

Living In: Edison, New Jersey, USA

Reviewed: Jul. 8, 2012

This is a fantastic recipe and I would be doing a disservice to other by not giving it the thumbs up. I find recipes online all the time and appreciate the feedback from others so I'll add mine. My wife does not like lamb, she gave it a shot this time and LOVED it!! I didn't have tarragon, and for the heck of it added dried rosemary and thyme and basil, just enough so that I could see the little bits of herbs on each chop. Also I used my Cuisinart electric grill and did the 5 min each side and they came out PERFECT!! Man I can't wait to do this one again. Trust me folks this is a great recipe.

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Reviewer:

Jon

Reviewed: Jul. 5, 2012

beyond delicious. easy, easy, easy and soooo good. the spice rub takes away from the gaminess of lamb which i don't love and makes a nice carmelized crust that seals in flavors. it was too hot too grill(105 outside) so i broiled the chops(used 1- 1 and 1/2 inch thick chops) and they turned out moist and divine. better than anything i have had in a restaurant!! AAA++++

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Reviewer:

kandylandmo

Reviewed: Jul. 3, 2012

Awesome, made exactly as written EXCEPT I used basil instead of tarragon simply because I didn't have any. A finicky eater even LOVED them.

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Reviewer:

Prissz

Cooking Level: Intermediate

Reviewed: Jun. 14, 2012

The flavor of this dry rub was outstanding and very unique. I was a little nervous this would be too dry but it wasn't even a little bit, very juicy. This was enjoyed by everyone, even myself who does not prefer eating lamb cooked in any preparation. I'd really like to try this on pork ribs for an interesting/new taste.

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