5 Reviews

This sauce was amazing! It was beautifully balanced with just the right amounts of richness and acidity. Very easy to make, too! I have a feeling I'll use this recipe often!

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Ondanm13 August 07, 2013

This was a great hit! We love lamb and the sauce made the chops really wonderful!

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1crazycook March 13, 2011

Absolutely loved, I thought the sauce had such a delicate flavour paired with the lamb. My only complaint, it was not the best colour that is more for photo purposes though, wouldn't have looked great. But is was full of flavour and complimented the lamb well. I did use fresh garlic chopped into small pieces to press on the lamd instead of powered. I also used lamb rack as this is what I had on hand and baked in the oven for about 25 Min's. Lovely recipe and will make again, thanks for posting.

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The Flying Chef March 07, 2008

I "resized" the recipe to serve 2 (4 chops), used about a 1/2 tsp. each of DRIED rosemary & parsley and it still turned out nicely. The only thing that I would change next time is to halve the wine & chicken broth (from whatever size recipe), as it took a lot longer to reduce than I expected (close to 20 minutes for a 4-serving recipe), and we ended up with about two times the sauce we needed. Thumbs up from my husband and I; I'll make this again!

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Big Heather April 16, 2007

2 out of 3 of us enjoyed this (picky 13-year old did not, 2 adults did). I did happen to have everything on hand except for the heavy cream, so I used 3 Tbs milk and it was fine. The sauce worked nicely with the lamb chops.

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Kay D. January 31, 2007
Lamb Chops With Red Wine and Rosemary Sauce