Reviewed: May 2, 2012

added a dash of oregano, red pepper flakes, and fresh mint leaves. Yum. Definate do-over!

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Reviewer:

Brock

Reviewed: Apr. 26, 2012

It tasted really good. I would probably add a bit more lemon for personal preference as I couldn't taste it very well and love the flavor.

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Reviewer:

Ezara

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Feb. 14, 2012

This is the best Lamb recipe I've ever had. I decided to make it today, Valentines Day, for my family and it was a huge hit! I'm really not into the whole mint taste in a few other recipes I've tried. This one doesn't call for mint so I was eager to try it. I'm glad I did! It was so tasty and savory tender. I will definitely be using this recipe again.

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Reviewer:

Tessy

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Green Cove Springs, Florida, USA

Reviewed: Dec. 4, 2011

I thought this was pretty good. The instructions are really exact to. I had 1.8 lbs of lamb chop loins, and wished I would have doubled the marinade especially the garlic. It seemed to just coat the meat. I used the olive oil option and just finely chopped some dried rosemary. The only thing I left out was the lemon rind as I find it to strong in most recipes. I broiled them on a foil lined sheet making pan clean-up easy. However, it did get my broiler quite dirty & smokey, for some reason, even though they weren't greasy. Maybe, covering them at the beginning would help with that.

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Reviewer:

Baker Bee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jul. 4, 2011

I made this tonight and enjoyed it very much, although I omitted the salt and cut back on the olive oil a bit. The flavor was perfect: Just a background lilt of lemon to cut the meaty/fatty taste of the lamb, and a pleasant sharpness (also in the background) of rosemary. In other words, the flavors of the marinade didn't overcome the taste of the lamb, but instead played a supporting role to it and heightened all its best parts. I'll definitely be making this again.

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Reviewer:

Surele Rose

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Apr. 19, 2011

Grilled them and they were awesome!

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Reviewer:

SASSYTPOTTS

Reviewed: Oct. 31, 2010

WOW!!! I made this dish for Samhain (Celtic New Year/AKA Halloween) My husband and I loved it! I served it with bread and a variety of cheeses. I didnt use the grated lemon peel. Flavor was rich and succulent! I'm planning on trying this with venison.

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3 users found this review helpful