Sheila's Peppered Lamb Chops

"This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by lazyme photo by lazyme
photo by The Flying Chef photo by The Flying Chef
Ready In:
1hr 10mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Combine all ingredients and marinate at least 1/2 hour.
  • Broil or grill to desired doneness.

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Reviews

  1. Wow!! You could definitely find this on the menu at a 4 Star Restaurant. I am somewhat new to Lamb as this was the third time I had ever eaten it and the first time I have ever cooked it. I cooked it over a charcoal fire with 1 piece of hickory wood to add to the flavor. The only thing I changed to the recipe was to add dried rosemary to the marinade (2 tsp). An awesome paring to this meal was a recipe I created tonight, Roasted red potatoes and Yam's. Went awesome with the Lamb, Sweet & Savory.
     
  2. Have used this recipe many times over the years. Very good!!! Whenever my husband(who adores lamb chops) orders lamb chops at a restaurant, he says none are as good as these. Thanks for posting.
     
  3. What a wonderful, flavorful, and easy recipe, that we ABSOLUTELY LOVED and saviored on Easter Sunday!! I made a few modifcations in ingredients and cooking method. I used rosemary instead of thyme, and minced garlic in the jar instead of fresh. I put 2 tablespoons EVOO in cast iron skillet on medium high, and seared the chops for about a minute on each side. Then I transfered the chops in the skillet to the oven set on broil. I followed other reviews that said they put the oven rack 6 inches from the heating element. I broiled the chops for 4 minutes. Removed from oven and let rest for 10 minutes. It came out about medium doness, which is exactly what we like.. Not to pink! Then I served with sour cream mash potatoes, oven rosasted corn on the cob and dinner rolls! It was one of the best Easter dinners I've ever made, and we LOVED IT! Thanks for sharing....
     
  4. Good recipe. I broiled lamb chops for 20 mins on one side and another 5 on the other @ 350 degrees. They came out moist and flavorful. Served with quinoa and a goat cheese salad, it made a tasty supper.
     
  5. I love Lamb This is a wonderfull. What a great tasting dish! I cooked this in a slow cooker about 4 hours on slow, I placed sliced onions on the bottom then the chops and covered them with the marinade It turned out great. UPDATE I made this in the winter with snow on the ground so no grill available, I made this last night on the grill best lamb chops I have ever eaten I marinated 4 hours you have to try this one!!!!!!
     
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Tweaks

  1. This is an awesome marinade. I usually use dried rosemary instead of the thyme. A hundred thumbs up!
     
  2. All I can say is WOW! I made this for my stepmom (who is an amazing cook) and she was thrilled. I marinated it for about 4 hours and my husband grilled it for about ten minutes. The only change I made was to use rosemary instead of thyme. AMAZING! Thank you so much for sharing!
     
  3. Delicious! I used rosemary instead of thyme, as that's what I had on hand. Came out great! My chops were on the thick side so I did 8 mins. on each side and they came out perfectly pink and just the way we like them. This is an extra special recipe and one I will treasure. Thanks!
     
  4. What a wonderful, flavorful, and easy recipe, that we ABSOLUTELY LOVED and saviored on Easter Sunday!! I made a few modifcations in ingredients and cooking method. I used rosemary instead of thyme, and minced garlic in the jar instead of fresh. I put 2 tablespoons EVOO in cast iron skillet on medium high, and seared the chops for about a minute on each side. Then I transfered the chops in the skillet to the oven set on broil. I followed other reviews that said they put the oven rack 6 inches from the heating element. I broiled the chops for 4 minutes. Removed from oven and let rest for 10 minutes. It came out about medium doness, which is exactly what we like.. Not to pink! Then I served with sour cream mash potatoes, oven rosasted corn on the cob and dinner rolls! It was one of the best Easter dinners I've ever made, and we LOVED IT! Thanks for sharing....
     

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