I tried this recipe out because I happened to have lamb at the time and because I had all the ingredients on hand. Lots of other lamb recipes on this site seem to call for fresh herbs, specifically rosemary and thyme, and since I didn't have those this was perfect.
For the most part I followed the recipe, except I added salt, pepper, and dried oregano directly to the chops as well. I also rubbed in a 1/2 tsp of fresh minced garlic on the chops. I also browned about 1 tsp of fresh diced onion and 1/2 teaspoon of minced garlic in the oil along with the meat.
The sauce I prepared as instructed. As suggested by another reviewer, I checked mine about 15 minutes in and they were already cooked to about medium. Simple, easy, and delicious. Be careful not to overuse the lemon, as it may overpower the taste of the lamb-- Which comes through nicely here in both the broth and the meat.
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