Reviewer:

Reviewed: Apr. 19, 2012

Yum! Simple and delicious, I also made a simple gravy with Wondra out of the juices it cooked in, served with steamed green beans and mashed potatoes!

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Reviewer:

Considine

Reviewed: Mar. 7, 2012

I was impressed....an easy recipe that satisfied! I added sliced portobello mushroom and red pepper to the pan while I seared the lamb on both sides. I added to the spice list with fresh rosemary and thyme and also changed the 1/2 cup of water to 1/2 of chicken broth. Meat was moist and tangy.

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Reviewer:

Pat Tai

Reviewed: Jan. 1, 2012

The four stars is more reflective of the fact that I flat out don't care for lamb to be honest, but my husband loves it. We compromised on this (he loves a huge leg of lamb crammed with chunks of garlic and cooked to death...). I used olive oil instead of vegetable, and two cloves of garlic in place of the onion. Did what others said and cut the cook time down to 20 minutes. Winner! We will actually eat lamb on occasion now in this household!

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Reviewer:

SamsMom

Reviewed: Sep. 14, 2011

Simple to make, delicious flavor.

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Reviewer:

meepandsnooks

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Sharon, Pennsylvania, USA

Reviewed: Aug. 21, 2011

The original recipe is bland. I changed it by adding chicken broth instead of water and mixed a hint of balsamic vinegar with the lemon juice. I also changed the spices to thyme, fresh rosemary, salt, pepper, garlic powder and onion powder. Geez, I guess after I think about it, I created a whole new recipe!

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Reviewer:

Steph

Reviewed: Apr. 7, 2011

Since lamb chops should only be served rare this recipe so overcooks the chops that you cannot tell it is lamb. If that is the purpose then it is fine. Since most people must buy lamb at a premium imported from Australia, or New Zealand, I might as well use pork, and I have better recipes for pork chops than this. An average recipe for average tastes. Sorry.

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Reviewer:

DDutchman

Reviewed: Mar. 7, 2011

5 stars ONLY IF YOU CAN NOT GRILL AT THE TIME- otherwise grill your lamb, please. This recipe came in handy in a pinch when plans changed and no time to grill- 30mins to simmer a bit too much, try about 20mins. Used just a little bit of chopped green onion instead of regular, added a pinch of rosemary- turned out very nice~ Thanks!

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Reviewer:

MadWax

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Feb. 25, 2011

This was very good but it needed a few changes. I agreed with some other reviews, definately add real minced onions and minced garlic to the oil before browning the lamb. I like my lamb medium rare, only cook it for 10 - 15 minutes. I made a gravy out of the sauce by adding a little red wine and cornstarch and water. Very good over mashed potatoes. All in all a very good start to cooking lamb.

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