Recipe by Debra
"Get those lamb chops ready for grilling with a tangy tarragon marinade!"
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red wine vinegar
garlic, peeled and minced
chopped fresh parsley
I made these about 1-1/2 mo. ago, pretty much according to the recipe, and my first review stated that they were SO sour that they were almost inedible. Again tonight I subbed thick-cut boneless pork loin chops (that were VERY lean) for the lamb, and subbed about 1/2 water for 1/2 of the required oil. What I did differently was to sub rosemary for tarragon and 2 TEASPOONS LIME juice for 2 Tbs. lemon juice. Added a healthy sprinkle of soy sauce to the mixture. Used a Zip-Lock bag to marinate the chops 2 hrs. in the fridge, and then let them come to room temp. for about 1 hr. before grilling them on high for 5 a side. Absolutely WONDERFUL this way. I could not give up on this recipe until I made it work for pork! Enjoy!!!
The vinegar was not needed for Lamb. This recipe was not a good mix for good lamb. This distroyed the flavor of the lamb.
Nice and tangy, and very sophisticated, without being at all pretentious. It was a little too acidic for my kid's tender palates... so next time they get the mac-n-cheese while my wife and I get all of the lamb to ourselves!! A keeper. Thanks Deb!
My husband made these last night. The marinade smelled bad - very vinegary. It didn't have much flavor and it made the chops kind of oily.
My dad and I loved this recipe! All through the meal he kept saying "this is really good". I had time so I marinated the meat for over 24 hours, which made it even more flavoursome than the recommended 2 hours would have. Thanks for the great summer barbeque recipe.
Tried it as written and decided.....LAMB IS NOT FOR MY FAMILY!!! We wasted it all...AWFUL! However, tried the next evening with pork chops....JUST RIGHT!
I think that the marinade gave the chops a good flavour, I didn't find it too tangy. I think it could probably do with a little more garlic though to balance the flavours a little better.
We used this recipe for our first lamb chops, though we changed it up a bit. We didn't use the vinegar, but we did marinate in red wine, basil, olive oil, garlic and pepper. It was extremely tasty, and my husband and I were both quite impressed at how well we liked the lamb.
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Lamb Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 471
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