Reviewed: Aug. 13, 2004

This was awesome! I used onion instead of shallots because it's what I had. I served the sauce over the chops and cauliflower mash. I will definitely make this again.

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4 users found this review helpful

Reviewer:

Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

Reviewed: Oct. 6, 2004

Excellent! Superb flavor. This one one of those recipes were you'd say "YUM" for hours afterward!

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4 users found this review helpful

Reviewer:

BETTY OBRIEN

Reviewed: Nov. 8, 2004

Very easy to make and the chops came out tender and juicy, will make it again.

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3 users found this review helpful

Reviewer:

DSILMAN

Reviewed: Nov. 13, 2004

Wonderful flavors! It was very easy and my husband loved it. I used dry minced onion instead of shallots and had to thicken the sauce with 2 tsp. of flour. Also, you could use this recipe on almost any cut of meat.

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6 users found this review helpful

Reviewer:

KTALBOTT

Reviewed: Nov. 18, 2004

We have made this recipe three times in the last two weeks. It is excellent! Thanks Chris

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4 users found this review helpful

Reviewer:

CMAGGIORA

Reviewed: Nov. 20, 2004

Really good, quick and easy. I deleted the butter to save calories. Reducing the sauce IS important. The sauce is good with rice as a side dish.

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2 users found this review helpful

Reviewer:

irener52

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

Reviewed: Dec. 18, 2004

Absolutely delicious!!! This was my first time cooking lamb and I will definitely use this recipe again!!! The sauce was fabulous over rice. I substituted onions for the shallots.

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1 user found this review helpful

Reviewer:

Colette

Cooking Level: Expert

Living In: Limington, Maine, USA

Reviewed: Dec. 22, 2004

This was so good! BETTER THAN I THOUGHT IT WOULD BE! I was searching for a recipe to make my chops stand out and this was WONDERFUL! I didn't have shallots like I thought I did :( so I used onion and it still was wonderful! Everyone loved it! I was told to save this recipe because it's to be used AGAIN AND AGAIN AND AGAIN! Thanks much!

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8 users found this review helpful

Reviewer:

SHACKL

Cooking Level: Expert

Living In: Mountain View, California, USA

Reviewed: Dec. 31, 2004

Was looking for a lamb dish to go with a bottle of pinot noir we recently brought back from New Zealand... this recipe stood and delivered!!

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1 user found this review helpful

Reviewer:

WANDERINGSTAR

Reviewed: Jan. 24, 2005

I have to admit that the whole reason I found this recipe was because I had a good bottle of aged balsamic vinegar that I wanted to try. I did an ingredient search and found this one, and boy am I glad I did. I took another reviewer's comment about using any cut of meat and used pork tenderloin, because I didn't have any lamb at home. Boy was this good! The blend of herbs and the reduction sauce were great! Of course, because I changed the meat, my cooking times were longer, but everyone wanted more and said how good it tasted! Thank you soooooo much for the recipe!!!!

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48 users found this review helpful