Reviewed: Jul. 12, 2008

yummy.....try it you will love it

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ARMYCOOKWIFE

	Cooking Level: Intermediate Living In: Fountain, Colorado, USA
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Reviewed: May 31, 2008

Very good marinade with items generally on hand. I didn't get to marinade it as long as the recipe called for; however, I will try it again and then re-score if it blows me away. However, I very solid recipe to stand by.

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MOLLYES

	Cooking Level: Intermediate Home Town: Silver Spring, Maryland, USA Living In: Baltimore, Maryland, USA
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Reviewed: May 28, 2008

This is with out a doubt the best marinade for lamb I have found. I used Loin Lamb chops with bone and grilled them on the grill. I cooked them until med rare, which is how my husband and I eat lamb. They were juicy, very tender and not a strong marinate taste at all. If you served these for company they would not know what you did, only that the were great. Kudos to the chef on this one. Thank you.

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Rosebud


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Reviewed: May 17, 2008

This was delicious. I made a few changes. I was only cooking for 2 so I sliced the recipe in half. I used 2 tbsp of red wine vinegar because I didn't have any red wine available. I added a bit more mint and 2 cloves of garlic instead of one.

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AmberC2

	Cooking Level: Expert Living In: Victoria, British Columbia, Canada
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Reviewed: Mar. 19, 2008

I marinated lamb steaks overnight and then slowly grilled them. The flavour was so nice, definitely better than in some restaurants. I served the lamb with mashed potato, which was a good choice as you dont want to take away from the flavour of the lamb.

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ch3rie


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Reviewed: Feb. 22, 2008

Super way to fix lamb! Had a boneless lamb steaks which turned out wonderfully tender and juicy! I added some extra garlic and freshly ground pepper otherwise followed the directions exactly. I now have a new recipe for a quick, easy and elegant dinner for guests I want to impress. Thanks so much!

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Spot

	Cooking Level: Expert Home Town: Albany, New York, USA
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Reviewed: Feb. 19, 2008

Yammy!

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MAXIA8


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Reviewed: Jan. 23, 2008

My husband and kids enjoyed this recipe. My husband doesn't care for mint, so I replace the mint with rosemary. I also added 1 tablespoon of olive oil to marinade. This made enough for me to do 8 small chops. Very good under the broiler.

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Shane K.

	Cooking Level: Expert Home Town: Kalamazoo, Michigan, USA Living In: Portage, Michigan, USA
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Reviewed: Dec. 9, 2007

I have never prepared lamb with this family of ingredients and wasn't sure we would like it. It is a very quick easy recipe but I agree that it is better to marinate it longer. I made it the night before and it was delicious - not too salty.

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Estee Pinchasin

	Cooking Level: Intermediate Home Town: Long Beach, New York, USA Living In: Stanford, California, USA
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Reviewed: Oct. 11, 2007

I pretty much followed the recipe and found it to be blah... There wasn't enought zing to cut the gamey taste of the lamb. To save the meal I reduced balsamic vingar with a little black pepper and a couple of mint leaves to pour over the chops. I would never use this recipe again.

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BADERL


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Reviewed: Sep. 18, 2007

This got rave reviews from my family! I marinated for about 3 hours & it was great!

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JANER60


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Reviewed: Sep. 13, 2007

Perfect!! This marinade is so delicious. The longer it marinades, the better the flavor. A definite keeper!

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Sharon M.

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA
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Reviewed: Sep. 2, 2007

I used Thai basil and up the garlic a bit. Marinated chops for the suggested eight hours. Very tasty and tender.

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KUMINSPICE

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA Living In: Ann Arbor, Michigan, USA
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Reviewed: Apr. 30, 2007

I made this for company and the lamb was a big hit with everyone!! Serve with mint jelly and it is awesome!

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Marie RT

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Tucson, Arizona, USA
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Reviewed: Apr. 7, 2007

GREAT recipe! Easy and yummy and different from anything else I found. I didn't find it in time for the 8 hours of marinating and only left it about 2-3 hours, and it still tasted great. I sub'd non-alcoholic, sparkling red grape juice for the wine b/c that's what I had... ENJOY! N

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Natalie


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Reviewed: Mar. 1, 2007

This was one of the tastiest ways yet for preparing lamb chops in the winter when the barbeque is put away.Simple, too

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Kaye

	Cooking Level: Intermediate Home Town: Strathclair, Manitoba, Canada
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