Reviewed: Oct. 4, 2009

Great marinade. Easy to make & very tasty! Look fwd to trying it on steaks next tme around.

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ScottR

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Reviewed: Sep. 20, 2009

First time cooking lamb - husband said this was great and he would eat again and love to try on a steak as well.

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Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

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Reviewed: Sep. 4, 2009

I've made these 3 or 4 times. The key seems to be marinading them for at least 24 hours. Then they are fantastic. Even my wife, who doesn't like lamb, loves them. Meat Popsicles! Mmmmmmmm.

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JAMESCARTY

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Reviewed: Sep. 1, 2009

Easy and very tasty!

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juni8869

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Reviewed: Aug. 31, 2009

Awesome! We are full time cattle/sheep ranchers, but have always sold out of our lamb. This year we reserved a lamb for ourselves and I didn't know where to find a great lamb recipe. This was superb, we all loved it, great way to serve lamb. Thanks for the wonderful recipe.

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Genevieve

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Reviewed: Aug. 18, 2009

I followed the advice of others,and saved marinade to saute with mushrooms.added 2 teaspoons of mint at the end.very tasty!

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spalady

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Reviewed: Aug. 16, 2009

These are terrific!!! I made them exactly as the original recipe, except I used champagne vinegar as I didn't have white and they were delicious. I grilled them on my gas grill on med-high to a temp of 145 and them let them rest covered with foil for about 7 min as I made my salad. Also did as other reviewers suggested and sauteed the onions; they were a little strong flavored for me. I had forgotten to drain them first and think that was likely the problem. I used to have problems with overcooking meat on the grill, and found that using an instant read thermometer has made all the difference! Thanks, Noor, for this excellent recipe!

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amberly

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Reviewed: Jul. 24, 2009

Very good, loved the flavor.

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Sorcha

Cooking Level: Intermediate

Home Town: Westfield, New Jersey, USA

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Reviewed: Jul. 8, 2009

Excellent, i made 3kgs of it and still none of it was left. All i added was a little more onion and voila it tasted like some pro arabic chef made it. Humus or garlic sauce are best if your looking for a dip. I felt like cook after this, lol!!!

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rOn

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Reviewed: Jul. 8, 2009

Excellent! This dish was very tasty. I tried it on my Green Egg and cooked it at 400 degrees for about 20 minutes. It came out very juicy.

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Samson

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Reviewed: Jul. 1, 2009

We really enjoyed this recipe. My grill was taking a little too long to cook them to the degree my family would enjoy, so we finished it up on the George Foreman grill. The kids loved the taste, and it was juicy!

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ummzaynab3

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Reviewed: Jun. 11, 2009

A little too acidic for my taste. The meat was very tender, but it overpowered the natural taste of the lamb.

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Kristin C

Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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Reviewed: May 24, 2009

This is delicious! You really need to marinate the chops for two hours or else there is not a lot of flavor.

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kateco4

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Reviewed: May 23, 2009

Although I don't agree, my wife tells this is the best thing I've made on the grill - I think my ribs are better but you get my point about these chops. Very simple. Oh and don't bother with the tin foil on the bone - takes to long and not necessary.

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Scott R

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

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Reviewed: May 8, 2009

I've made this recipe three times now, with lamb chops, pork chops, and steak. Tasty every time! I think my favourite was with the lamb, but it's not always easy to find it. Good all around recipe!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 5, 2009

This was great! This was my first time cooking lamb, but your instructions made this very simple. I followed the recipe exactly, except for doubling the marinade. I followed others advice and only marinated for 1 to 1-1/2 hours. Hubby loves this recipe! Will make again!

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Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 27, 2009

I made this for a bunch of friends on the boat with roasted red potatoes and a garden salad. It was easy to make and turned out very good. Everyone complimented me on the chops.

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DacDiver

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Reviewed: Apr. 11, 2009

I had never fixed lamb chops before and had to prepare them in a hurry with ingredients I had on hand. I didn't have distilled white vinegar but I did have white Champagne Vinegar which I used. I only had about 1 hour to marinade. These lamb chops were so delicious, I am making this recipe again for Easter Dinner tomorrow! I keep my favorite recipes in a recipe box and this one made it in the box. Definitely read the review about doubling the onions and carmelizing them on the grill or in a frying pan or even broiled in the oven. They are incredible! Thanks, Noor!

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KMac

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Reviewed: Apr. 7, 2009

These were sooo yummy!!! I was a little hesitant with trying a new recipe since we only have lamb chops occationally since its too expensive to mess up. But it was delicious thanks for the great recipe, this is now my new favorite way to have lamb chops, it took out the gamey taste & was just perfect. I only gave 4 stars though because the onions were nasty! They seemed to absorb all the vinegar taste & just wern't that great. So I'll use them for flavor but not to top. Thanks!

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nrsejessica

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

I'd cut the marinate time down to 1 hour for high quality chops to avoid overpowering the flavor of the meat. Other than that it was SUPER! Probably one of my favorites of all time.

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xerxes2695

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Simple Grilled Lamb Chops

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