Reviewed: Sep. 20, 2008

Super easy and it tastes great!

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 15, 2008

Wonderful spice rub! Got rave reviews. Be careful not to burn them, though, with all the sugar.

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sarahbonnie555

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Reviewed: Aug. 23, 2008

Great recipe! Just kept getting better and better with each bite.

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Jessie B

Cooking Level: Intermediate

Home Town: Casey, Illinois, USA

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Reviewed: Aug. 18, 2008

Excellent recipe. I used pork chops instead and grilled them for about 5 minutes on each side. They turned out really well and juicy.

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Bruinlombard

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Reviewed: Aug. 14, 2008

My favourite mix of sweet and savoury together and quite easy to make, I loved it!

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ilovethecake

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Reviewed: Aug. 7, 2008

This rub is fantastic! I served this dish with Orzo w/Parm & Basil as a side (also on this site) which complimented the flavoring of the lamb. I'll definitely use this recipe again and again!

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Jul. 27, 2008

This was my first experience cooking lamb and I marinated the chops for more than one hour. I broiled the chops in my toaster oven. I loved the taste of the lamb and the sweetness of the seasonings together. I will definitely make again.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Jul. 16, 2008

This was my first time making lamb and it turned out great. I love the flavor. I don't know how it will turn out, but I plan to try it on some beef sometime.

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LAURA2379

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Reviewed: Jun. 24, 2008

Love this recipe! It definitely renewed my love for lamb!

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Swingmeister

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Jun. 18, 2008

Loved these chops! I followed all the ingredients as the recipe states and then added olive oil to the mixture to make a paste. Rubbed both sides of the chops and let them sit in a seal container in the fridge all day, until we grilled them for dinner. This is my favorite way to fix lamb chops from now on. We had very thick chops (about 2 1/2 inches) so they took longer to cook, but very, very yummy.

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Magique

Cooking Level: Expert

Home Town: Great Bend, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Jun. 11, 2008

We eat a lot of lamb, and usually season the meat the same way every time- this was a great way to mix it up. I loved the sweet taste- it's definitely not the last time we're going to use that recipe! Thanks!

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cook4daky

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Reviewed: May 18, 2008

This recipe was fabulous! I have one kid that likes lamb, but the other 5 of us don't care for it. This recipe had us all going back for seconds! Absolutely wonderful!

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dmk

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Reviewed: May 6, 2008

This was a real hit with the whole family, I used a little olive oil to wet the mix down so I could rub it into the meat, left it about 6 hours before cooking, so taste and tender.

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louise

Cooking Level: Expert

Home Town: Brisbane, Queensland, Australia

Living In: Pukekohe, Auckland, New Zealand

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Reviewed: Apr. 18, 2008

Made this for Valentine's Day - spectacular.

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*Shiloh*

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Reviewed: Apr. 9, 2008

Have made them twice in two weeks. Each time, people exclaimed they were the best lamb chops they have ever had..an absolute 5 star recipie.

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Doug

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Reviewed: Apr. 7, 2008

very yummy

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Ashley295

Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

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Reviewed: Apr. 6, 2008

This was OUTSTANDING. I love lamb anyway; but I was looking for something different to do with lamb for Easter. I found this recipe, made it exactly according to the recipe and it was divine. The flavor was so wonderful that my husband and I scarfed through more than was good for us. I will definitely make this again -- especially if I have people over that I want to impress!

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BETSYJXN

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Reviewed: Mar. 30, 2008

It is very delicious! My Mom and I loved it but we also have sweet tooth. My husband on the other hand didn't like that much because of the sweetness. It's a good thing that I made a batch for him that is not seasoned. :) I grilled it with cast iron to get the ridges for about 10 minutes in medium low and then baked it for 8 mins at 350 degrees. I didn't have tarragon so I used thyme and it was good. We had rice and asparagus on the side and it is the right balance for the sweetness of the glaze. Great recipe!

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Green Apple

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

Dear Gods, it's so good. I've never used Tarragon before but I plan on using it more often! So fragrant and tasty. Now I don't have a bbq but I do have a George Foreman type grill. So I used that. I used two large shoulder chops instead of four small ones and I found that the rub did just perfectly for them. (They were each just under a pound) I tossed all the stuff in a large freezer bag and rubbed it all over the chops, letting it marinade in that instead of on a dish. Given the size of the chops, I left them on the grill for 8 minutes, poking them a few times with a thermometer to make sure they were doing alright. Gorgeous, I'm taking this recipe with me to make for Easter for the in-laws.

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Ethan the Baker

Cooking Level: Intermediate

Home Town: Brockville, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 27, 2008

I thought this had a unique flavor, not sure what I thought about it. My husband; however, loved it. He just now said it's the best dinner I every made. That's a stretch-by-far in my thinking, but definately don't shy away and try this recipe. I followed the recipe, except used fresh tarragon.

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