Reviewed: Jun. 28, 2005

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.

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97 users found this review helpful

Reviewer:

WEELITTLEBIRD

Reviewed: Jul. 5, 2007

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!

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87 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Mar. 29, 2006

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.

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75 users found this review helpful

Reviewer:

cheerfulchef

Cooking Level: Intermediate

Reviewed: Feb. 22, 2006

I used the broiler. You need to cook it a bit longer. Very tasty.

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49 users found this review helpful

Reviewer:

Scott Fine

Cooking Level: Intermediate

Living In: Framingham, Massachusetts, USA

Reviewed: Dec. 14, 2006

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.

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45 users found this review helpful

Reviewer:

Barbara S.

Reviewed: Feb. 8, 2006

Great recipe... I let the lamb marinate all night long. Love the way the brown sugar caramalizes on the meat.

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39 users found this review helpful

Reviewer:

Julaina

Cooking Level: Expert

Home Town: Kuching, Sarawak, Malaysia

Living In: Fallbrook, California, USA

Reviewed: Nov. 24, 2002

I think this would have received 5 stars if I had a grill. The chops were good but I think they might have been better if I were able to grill them, the spice mix was tasty though even with pan frying.

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35 users found this review helpful