Reviewed: Feb. 15, 2012

I just made these grilled lamb chops last night and they were AMAZING!!! I lhappened to forget to buy brown sugar, so I eft out the brown sugar and the cinnamon and replaced both these ingredients with EVOO (I eye-balled it when pouring in the EVOO) - enough that the mixture wasn't too thick or too oily. I also used lamb rib chops (smaller than full lamb chops) and grilled these for 4 minutes rather than 5 minutes on each side. Served with bacon and onion basalmic green beans and angel hair pasta tossed with freshly minced garlic, salt, pepper and EVOO - - Super good!!!

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dgrau

Reviewed: Jan. 23, 2012

Have not liked many other lamb dishes. This is amazing.

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mojotheamazing

Reviewed: Jan. 3, 2012

We fixed this as our Christmas Eve dinner. It was amazing!! Loved it! Even the baby chowed down. Definitely will prepare this again!

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lupester12

Reviewed: Dec. 31, 2011

I was told by the people I cooked these for that it was the best lamb they've ever had. These folks are 80 years old and have gone through life dining on the most expensive meals, so this recipe MUST be something else. I'm about to try the rub on some ribs over night! Awesome combination!

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sssarahweezy

Reviewed: Nov. 16, 2011

Second time I've made this, both times met with outstanding success. I didn't have any tarragon on hand either time so I cut back the ginger and cinnamon and used Chinese Five Spice instead. I suspect the star anise flavoring gave it a different feel, but it was sooo good! Soak your lamb in milk for at least an hour before applying the rub, it helps remove any 'sheepy' flavor.

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Jenn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: London, Kentucky, USA

Reviewed: Nov. 15, 2011

This was the best lamb chops I have ever had bar none. Prior to this recipe I cooked lamb chops in a very generic way, salt, pepper, garlic salt then broiled the Lamb and served mint jelly as a condiment but I never really cared for it, it was boring,. Not anymore Thanks so much

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gutierrezgirl

Reviewed: Oct. 24, 2011

Just made 11 lamb chops this past weekend using this recipe. I substituted tarragon and cinnamon with just rosemary instead. Also, I first pan seared each side for about 3 min before baking it for 10 min in 400C, they came out perfectly at medium (each chop was about 1.5 inch thick). Everyone loved it, will definitely make this again.

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startingtobake

Reviewed: Oct. 19, 2011

Great recipie, however I didnt have lamb chops, so i used the leg which I steamed before, that was it was very tender, everyone loved it

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JiGeo

Reviewed: Oct. 18, 2011

Not a fan of lamb, but with this glaze I can't get enough of it. Very good glaze and easy to prepare.

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Daryl

Reviewed: Oct. 8, 2011

I use fresh garlic and fresh ginger PLUS I use fennel instead of tarragon, because the first time I made it I was out of Tarragon and used fennel as a sub, then tried the original one and the whole fam liked fennel better. One of my British girlfriends declared it the best she has EVER had! So try it and dont be afraid to mix it up a bit. I also add some honey and wine to make it a paste...ok have I changed the whole recipe? Sorry! I cook...not BAKE! lol

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