Reviewed: Feb. 16, 2009

Very straightforward recipe which was delicious, but the chops definitely need to be marinated longer than an hour, like many reviewers have said before. I cooked mine in a cast iron skillet for about 3-4 minutes a side, using about 1" thick chops.

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theothermattm

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

very nice flavor and tender. The only changes I made were how to cook. I didn't want to mess with the grill so I put them on a foil lined cooking sheet, baked at 500 for 10 minutes then dropped to 350 for another 5 or until its no longer red inside. i marinated them for 3 hours. really nice recipe!

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 3, 2008

Definitely recommend some garlic in the marinade, but nonetheless delightful! Great with gratin Dauphinoise

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Oli

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2007

A delicious intense flavour, but I'm not sure the lemon goes with lamb. Perhaps this marinade would be better with chicken? I also added garlic after reading reviewers comments.

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MEGPACK

Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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Reviewed: May 13, 2007

i added soy sauce & sugar. juice of 1 fresh lemon. random spices on hand. fridge in a plastic bag for 2 hours. froze half in the marinade, grilled the others on the foreman. quite good.

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eaterazzi

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Reviewed: Jan. 21, 2007

I thought that the chops were tender and the flavor was excellent. Easy. Will make again. Thanks for sharing.

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cookhealthy

Cooking Level: Expert

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Reviewed: Aug. 17, 2006

This tasted no different from when I had lamb chops seasoned only with salt and pepper (which is still delicious and highly recommended). However, when I marinade meat, I expect to taste the flavors after grilling it, and with this marinade, I couldn't taste the lemon juice or the thyme. The chops were still terrific, but I probably won't use this marinade again.

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Aug. 7, 2006

Im a novice when it comes to cooking but this was so easy to follow and the results were fantastic. I did take some advice from previous comments and added a tablespoon of both dried rosemary and oregano. Also added teaspoon of garlic granules and marinated over night. Thanks for a great recipe.

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k slater

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Reviewed: May 24, 2006

I'm not sure what I did wrong, but I could not taste the marinate at all. I halved the ingredients, cut slits into my lamb chops and let them soak in the fridge for over an hour, but the marinade gave absolutely no flavor. I couldn't tell I had marinaded them at all. Very disappointing.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 11, 2006

This was my first time trying lamb. I loved it!!! The only thing that I added was some fresh garlic.

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ERINSANDERS

Cooking Level: Expert

Home Town: Elgin, Illinois, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Jan. 31, 2006

I added Rosemary to this as well. This probably was really good, but I did not marinate it long enough. I will marinate it longer next time.

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JLEHNIG

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Reviewed: Sep. 29, 2005

I made this for my sister; I don't eat lamb. She thought this was fantastic. I added fresh chopped oregano to the fresh chopped thyme, and thought it smelled great. Next time, I'd add a bit of fresh chopped garlic. I have a halogen oven, and in that it took 14 total minutes to cook to perfection. I'd make this again for my sister, and highly recommend it as is, or with garlic. Thanks, Diane, for the recipe.

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American Beauty

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Reviewed: Aug. 31, 2005

I, too, added some additional herbs. This was fantastic!! My first attempt at lamb and we LOVED it!! I will certainly make this again! Thanks!!

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funkyhipstuff.com

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Reviewed: Aug. 18, 2005

I can't seem to follow any recipes exactly, so of course I changed this one. I added garlic, like 6 cloves chopped, instead of thyme, I used approx 2 TBS fresh-chopped rosemary (I have it growing in my garden), some fresh oregano, and I did use the olive oil, lemon juice and salt/pepper to taste, but I doubled the amounts to marinade the lamb chops. I marinated the chops overnight about 24-30 hours. We grilled it in the next evening. Served with potatoes, grilled veggies, and a nice red wine. Voila, it was GREAT!

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Lyssa

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jun. 14, 2005

PERFECTCHERRY - it might help if you used the correct ingredients... Lavender??? Anyway, we loved this! I put the chops in a pyrex dish, drizzled them with olive oil (way less than 1/2 a cup), drizzled the juice of half a lemon over, then snipped some fresh thyme and rosemary on top. I marinaded them overnight, and the flavor was just perfect! Great recipe. Thanks, Diane!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 10, 2005

I found the recommended amount of lavender was really overwhelming; My husband and I didn't care for the end result at all. If I ever make this recipe again I will probably use only half as much lavender.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Jul. 21, 2004

It had no flavor. I will not use this recipe again.

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JANIE1

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Reviewed: Jun. 24, 2004

Good tangy marinade.

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KazMc

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Reviewed: Oct. 22, 2003

This recipe turned out good but not fantastic. The flavor didn't get into the pork chops too well. If I make this recipe again, I might marinate the pork chops for 5 hours or so. The meat also turned out pretty tough, but this could be due to my use of a George Foreman Indoor Grill. In the future, I might grill the meat less than the 10 minutes called for by the recipe.

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JENNY8258

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: May 15, 2003

A unique flavor -- I'll make it again!

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TENSMOM

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

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Lemon and Thyme Lamb Chops

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