Reviewed: May 21, 2011

The marinade needs onions and garlic, lots of it. Let marinade overnight...delish.

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Jun. 13, 2010

Instead of using rosemary I used fresh dill. Then I baked it 250 for two hours, then broiled it for a few minutes to crisp it up. It came out medium. I topped with some blue cheese crumbles, then I made a dip as well that had fresh dill, white onion, and sour cream. This was a perfect dish, the dip went perfect with the lamb. My fiance loved it.

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Reviewer:

Krysta

Reviewed: May 14, 2010

Delicious. I make this regularly and it is a family favorite.

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Reviewer:

ATIERNO

Reviewed: May 13, 2010

Nice recipe, would use fresh lemon juice next time and double up on the thyme as the flavor wasn't as pronounced as I would have liked.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Aberdeen, Aberdeenshire, Scotland, U.K.

Living In: The Woodlands, Texas, USA

Reviewed: Feb. 2, 2010

very quick and really did the lamb chops justice.

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Reviewer:

mug4you

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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Reviewer:

theothermattm

Cooking Level: Intermediate

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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Reviewer:

CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

Reviewed: Feb. 3, 2008

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

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Reviewer:

Oli

Cooking Level: Intermediate

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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Reviewer:

MEGPACK

Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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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