Community Pick
Sheila's Peppered Lamb Chops
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 4 lamb loin chops
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons crushed peppercorns
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon thyme
- 1 clove garlic, minced
directions
- Combine all ingredients and marinate at least 1/2 hour.
- Broil or grill to desired doneness.
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Reviews
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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.
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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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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
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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....
RECIPE SUBMITTED BY
mabers
Canada