Reviewed: Oct. 6, 2010

Good recipe, but I didn't give it a full five stars because we thought the brown sugar was too powerful in the taste, making it too sweet.

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8 users found this review helpful

Reviewer:

Gida

Cooking Level: Intermediate

Reviewed: Oct. 3, 2010

this recipe's really good, i soaked the chops in milk for an hour then after i marinated it.. turned out really tender and very flavourful.

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9 users found this review helpful

Reviewer:

feedme

Reviewed: Oct. 2, 2010

What an excellent recipe. The seasoning was superb. Will definitely have again.

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9 users found this review helpful

Reviewer:

Cathy

Reviewed: Sep. 27, 2010

Delicious, will definately make again.

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7 users found this review helpful

Reviewer:

aliciaottaway

Reviewed: Sep. 22, 2010

YUMMY! I am not a lover of lamb because it seems greasy, but cooking it this way made it AMAZING! Not to mention the rave reviews from my picky eating family. Loved It!

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6 users found this review helpful

Reviewer:

nee*nee

Reviewed: Sep. 16, 2010

I took the advice of one of the reviewers and soaked it in milk to remove gameyness....then marinated more than expected (two days)...I don't typically like lamb and they were GREAT! My little bro told me it was the best thing he has ever tasted EVER...cooked in a restaurant or at home included! I'm making them this weekend again!

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7 users found this review helpful

Reviewer:

Larose18

Reviewed: Sep. 12, 2010

Wow! That's the word I heard over and over at the table this evening. Everyone loved these. We don't serve Lamb often (not sure why) but we will now. Every single person cleaned their plates and had very nice comments about this recipe. The young children enjoyed these as much as the adults. There was no fussing with them to "finish your dinner" :) I'm sure this is the recipe we will turn to when lamb is on the menu the next time. Thanks for sharing!

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7 users found this review helpful

Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Sep. 3, 2010

I made this tonight and my husband and I definitely will add it to our recipe book. We did omit the tarragon because we arent big fans of it, and we used butterflied lamb because thats all the store had. We are huge lamb fans and are glad to have a new way to cook it. Will make again in the near future!

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6 users found this review helpful