Reviewed: Jul. 12, 2008

This recipe is very similar to one my dad used to use for beef. I made the marinade exactly as written and marinated two NY steaks overnight. It was excellent, don't know what people are talking about too oily or vinegary. The only thing I can think of is they may not have used red wine vinegar or used a very inexpensive vinegar. The only thing I would have done differently is used more tarragon. I cut it fresh from my garden and fresh is not nearly as potent as dried. I checked info on this site about fresh herbs and it said to use 1 tablespoon fresh to 1 teaspoon dried. Will definitely make again and adjust tarragon accordingly.

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RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

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Reviewed: Feb. 17, 2008

Not crazy about this marinade. It masked the flavor of the lamb a little too much for our taste.

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Showlola

Cooking Level: Intermediate

Home Town: Rochester Hills, Michigan, USA

Living In: Oak Park, Illinois, USA

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Reviewed: Jan. 7, 2008

I substituted rosemary for the tarragon with fantastic results. This marinade was quick, easy, and harmonious for the sophisticated lamb flavor.

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MMMICHELLE

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Reviewed: Nov. 28, 2007

Absolutely amazing! I made this with the same measurements for only 2 lamb chops. Also, I pan seared the chops and it turned out great too!

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retoo26

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Reviewed: Sep. 24, 2007

Ends up with a strong and bitter vinegar taste. Totally overpowers the taste of the lamb.

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Alan

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Reviewed: Aug. 22, 2007

Used this recipe on a whim earlier this week as I had lots of time for the chops to marinade. What a heavenly flavor. They turned out beautifully; I will make this again and not change a thing!

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Starr

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 4, 2007

My husband and I loved the recipe. It was quick and easy to prepare.

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Reviewer:

renee

Home Town: Detroit, Michigan, USA

Living In: Hagerstown, Maryland, USA

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Reviewed: Mar. 25, 2007

Very good light marinade! When I made these the whole family loved the flavor. This would be great for company!

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Sarah S

Cooking Level: Expert

Living In: Gales Ferry, Connecticut, USA

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Reviewed: Feb. 19, 2007

exelent recipie

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D. Alexander

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Reviewed: Aug. 18, 2006

thanks for the recipe....turned out wonderfully!!!!Family loved it.

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Dar

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Reviewed: Apr. 17, 2006

Me and my boyfriend had this for Easter and I thought he was going to eat all the lamb chops and leave me high and dry. I sauted my lambchops in a skills for about 8min. on each side and it was so juicy and tender, I thought I was in heaven.

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Chef Boyarfaye

Cooking Level: Expert

Home Town: Severn, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Feb. 27, 2006

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!

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AVASEWELL

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Stafford, Texas, USA

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Reviewed: Apr. 9, 2005

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!!!

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COOKER476

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Reviewed: Jan. 23, 2005

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.

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SARAH1984

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Melbourne, Victoria, Australia

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Reviewed: Jun. 9, 2004

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.

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KazMc

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Reviewed: Jan. 21, 2004

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.

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NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jun. 14, 2002

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!

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