This recipe was AMAZING! I used 8 shoulder chops, which were a lot cheaper but supposed to be tougher; however, mine came out extremely tender. I tripled the recipe, except for the onion, so my chops could literally swim in the marinade. I also used fresh minced garlic instead of the powder. I marinated them for over 5 hours and cooked them on the gas grill (I HIGHLY recommend grilling them). I seared both sides first on high heat then turned the grill down to low, closed the lid and let them cook for several minutes. Turned them over for several minutes more. While cooking I drizzled additional marinade over them. Let me tell you, these were soooo incredibly good that we couldn't stop eating them! My husband called them "wonderful" and said that it was like eating at a fine restaurant. These came out better tasting than the leg of lamb I roast at Easter, which we all love and look forward to. Next Easter I'm going to marinade my leg of lamb in this overnight and slow roast it in the grill. I think the key to success with this recipe is a long marinade time. The longer the better.

This was really good. I would suggest using red wine instead of white wine, however. I've made it with both and the red-wine-version was much more tastier.

This is a great recipe! Easy to make and even better to eat. The rosemary compliments the mild flavor of the lamb quite nicely. I serve with herbed red potatoes and sauted zuccini. Even my picky 10 year old ate it up.

I made this recipe last night, and it was very good. I had some dollar-a-pound lamb-shoulder chops, so I marinated them all day (about 8 hours) to tenderize them; then we barbecued them on a charcoal grill. They were tender and tasty. I found that they needed a little more cooking than the recipe advises; and, next time, I'll use powdered thyme and fresh rosemary so that the marinade/sauce isn't "gritty." Also, because I didn't have any wine, I used about 2T of balsamic vinegar, and it worked fine. Very flavorful recipe.

These were ok, the dressing on the side was the best. I think the lamb needed a little more flavor. Lamb is one of my favorite meats. Cook time as also off. I marinated for about 8 hours. I will make again with some changes, for instance adding salt and pepper to the meat and making more of the marinade to cook on the side.

I first tried this recipe done in a med hot frying pat, and had mixed feelings about it.....BUT when i did this recipe when i was camping with friends all we had was a Bar-B-Q. Well let me tell you... I kept brushing on some of the marinade while making sure to get some of the onion and herbs to stick to the chops.absolute heaven.I meen I had the whole campground gathering around just from the aroma...Friends of mine from New Zealand have asked for the recipe because it is the best that they have tried...med heat on a small bbq. put all of the olive oil into the marinade when using the bbq. be care full not to over cook

This was an amazing dinner!! The marinade was incredible, I used it on some wedged potatoes that I fried, it worked really well! I didn't have any rosemary so I used italian seasoning, and I didn't have any wine so I used water, and it worked really well! I let the lamb marinade for about 3 hours and it was very tender. It was like something you would get at a restaurant!

I expected more flavor as I marinated the chops over night. A bit bland. My husband suggests more spices, namely rosemary

Delicious! This was absolutely outstanding. I must say this is probably one of the best meals I've had. The herbs blend together perfectly to create an excellent taste all around. The Lamb Chops came out very tender and delicious. Will make this a winter regular.

The chops were delicious. I never knew Lamb could be so good. I really liked that you didn't have to marinade over night. The sauce was marvelous. My chops were about 1" thick and they were cooked to medium with this recipe. It will become one of my favorites for sure.