Yum! This recipe was great. I used 1/2 pound each lamb blade chops and cooked the meat medium rare and then did the sauce. A couple of things I did, most important, pull the meat out of the fridge at least two hours before cooking this will allow the meat to come to room temperature and stop sweating. Dry with paper towels to remove any moisture to help with browning, rub with a thin coat of olive oil this will allow for better browning along with giving the herb/spices something to stick to. Good flavor, I will definitely make this again.
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Yum! This recipe was great. I used 1/2 pound each lamb blade chops and cooked the meat...