Reviewed: Apr. 14, 2009

I bought Lamb Loin Chops. Very tasty, but have to admit expensive. Save for a special occation. $15.99/lb Ours were about 2 inches thick and we don't like undercooked meat. We prefer our food completely deceased (well done) So obviously 3.5 min per side wasn't enough. We finished in the stove at 350 for 5-6 minutes with foil on top to keep it juicy. I eventually raised the temp to 450, because I was cooking something else. Probably had them in there another 2 minutes, maybe. They came out tender and juicy and cooked through. The butcher suggested cooking under the broiler 5 min per side.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Apr. 13, 2009

Easy and delicious recipe. I only used two lamb chops and had just enough balsamic reduction for the two and to drizzle on mixed greens. I recommend doubling the recipe if you plan to use the four it calls for.

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sunny

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Reviewed: Apr. 13, 2009

This was a huge hit with my family. The only change I made was to add garlic to the spice mix. Delish!

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Chris H.

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Reviewed: Apr. 12, 2009

I made this for my Easter meal. I followed the directions, but my sauce was still a bit runny even after 5 minutes of continuous cooking and stirring. Nevertheless, it still tasted yummy.

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ALLIDAWN

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Keene, New Hampshire, USA

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Reviewed: Apr. 12, 2009

Very good combination of flavors. I used the extra balsamic reduction to flavor the green beans and almonds I served with the chops. Also served scalloped potatoes for a complete meal.

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Apr. 11, 2009

I've been making this for 2 years and it's our favorite home made lamb. I use freshly chopped rosemary and basil with powdered tarragon to make a crusty chop. If you're making the recipe for more than two servings, increase the sauce accordingly and partially reduce before cooking the chops, then finish off in the pan after cooking the chops. We love to pare with a baked yam and fresh mixed greens.

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Leslie Shack

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Reviewed: Apr. 8, 2009

This was amazing! I paired it with the elegant orzo with wilted spinach and pine nuts recipe from this site, both excellent, and they complimented each other beautifully. If you want to impress someone with a gourmet meal, make them this :)

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kate

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Apr. 6, 2009

A little on the fatty side. Sauce was nice, use a good balsamic.

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NRaven224

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Reviewed: Apr. 6, 2009

Delicious!! Great flavors and fairly easy to make. I will make these again for sure. One note, however. I made these for a dinner party of 5 people and would NOT do it again for a party situation, given that there's not a lot you can do ahead of time and you end up staying by the stove quite a bit, to monitor the chops as they cook. It wasn't convenient for a party-setting. But, they still turned out very well, so I will just plan to make them for me and my husband next time!

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CAROLYNBASS

Home Town: Palo Alto, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 5, 2009

Very Good!! I used shoulder lamb chops which are a "lesser" cut but a pack of two were only $3. I also added a little Garlic because I love the stuff. Will be making this one again!!

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Holleta

Cooking Level: Intermediate

Living In: Wapwallopen, Pennsylvania, USA

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Reviewed: Apr. 4, 2009

Wonderful. This is the first time my husband and I ever had lamb and we found this recipie for be an excellent introduction. I served it with roasted red potatoes, rice pilaf. It paired wondefully with a rose wine from our local winery.

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Amy Stauffer

Cooking Level: Intermediate

Living In: Womelsdorf, Pennsylvania, USA

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Reviewed: Apr. 4, 2009

Very good. One of our favorites.

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Don

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Reviewed: Apr. 2, 2009

I LOVE LOVE LOVE this recipe! Made it twice - once with really good vinegar, once (tonight) with the cheap stuff cause that's all I had... it was still amazing! Served with asparagus sauteed in garlic to make up for the lack of garlic in the recipe (:

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Morning10

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Reviewed: Mar. 30, 2009

My boyfriend and I loved this recipe. I used it for our anniversary dinner over a bed of greens w/ tomatoes, chick peas, red bell pepper, feta cheese. It looked and tasted like it came from a 5 star restaraunt. Thks!!

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Kat

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Reviewed: Mar. 24, 2009

D-E-licious!

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franybanany

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Reviewed: Mar. 23, 2009

I usually don't like balsamic vinegar, but this recipe changed my mind! I paired it with a grilled romaine salad and roasted red potatoes. The balsamic reduction tasted great as a dressing on the grilled romaine salad, too. This is my new preferred way to cook lamb. Thanks for the recipe

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abby

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Reviewed: Mar. 21, 2009

I do not like lamb. My husband adores lamb. This is a recipe that we can both agree on. I make no changes except to use onions when I have no shallots handy and it comes out marvelous every time. Thanks!!!

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AUDREYSMOM

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Reviewed: Mar. 14, 2009

Added mushrooms to the sauce.

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CLIFFORD BOREN

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Reviewed: Mar. 10, 2009

WOW is all my family and I can say about this dish. The first time I tryed a recipe from this site and it was great !!!

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Joe

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Reviewed: Mar. 5, 2009

Any recipe with 3 steps will be high on my list of repeat dishes. Bravo!! This is an amzing recipe, and SO simple. I LOVED it. I wanted to say, I was fearful of it being to sour, so I subbed the Vinegar with Cabernet Sauvignon, and so a red-wine reduction it became. I never made a red wine reduction before so this was an experiment and it was so delicious and sophisticated. I will definitely be offering this at my next dinner party. Great job! I promise to try it with the Balsamic next time, but I definitely recommend it with the wine.

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DAISYJANE1

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Lamb Chops with Balsamic Reduction

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