Great flavor and different from the regular lamb chop recipe I marinated them for several hours in the fridge then pan fried them - Will do again Sharon thanks
Wonderful, marinade did not detract from the perfection of my "little pieces of gold" (as MDM called them), simply delightful. Timed per instant-read-thermometer. Note: the Worcestershire sauce and sherry also act as a tenderizer. I don't think this needed tenderizing, but possibly it made the meat seem better than it was. In the privacy of our home, we gnawed off all meat! Served with a superb Australian Rosemount Shiraz. Thanks for sharing this recipe, Sharon. Made for ZWT5 Australia/New Zealand region.
DH and I served this tonight for dinner and thought it was good. I agree with the other reviewers that the chops were moist and that there is little prep, so it makes for a good meal if you are in a hurry. I'm not sure I would make this again (personal taste), but I appreciated how quickly this came together tonight when I was in a hurry and I thought it was worth the try. Thanks!
I made these for Zaar World Tour 3. The Worcestershire, sherry and ginger are a flavor combo I wouldn't have imagined for lamb, but turned out very nice. It's such a great alternative to the usual rosemary and mint. Thanks for a great way to cook lamb chops.
Made this last night resulting in tender, tasty amd moist chops, and the ingredients were things I had on hand. I simmered the marinade until it thickened slightly, about 10 minutes, and served over the cooked chops. I intend using this recipe again to marinade a whole leg of lamb in the near future, it is so simple and delicious. Thankyou for sharing such a useful recipe.