Wow. Loved every bite of this! Marinated for about 1.5 hours. Such a delicious combo of flavours.
The marinade was a fantastic with our lamb loin chops (was a little worried that the flavour would be too lemony - I got 1/2 cup of lemon juice from 2 lemons) once cooked the flavours were great (though the DH thought I undercooked 2 out of 4 of his as they were still pink and so raw but I beg to differ and put it down to him being grumpy coming of 12 hour night shift and doing the shift change, Thank you Jan for a lovely marinade, made for Make My Recipe - Edition 16.
Simple ingredients and very easy to put together, both Hubby and Little Miss (DD) really enough the flavours. I used regular Lion Lamb Chops and kept to the recipe. Thanks so much for posting your recipe JustJanS
After reading about the wonders of lamb, especially loin chops, I purchased them but didn't know what to do with them. I found this recipe when searching. I happened to have all the ingredients on hand. What a fabulous recipe! The whole family loved it. It has easily made it into our list of regular meals. I love that the ingredients are simple, fresh, and generally on hand. I also love that the marinade has no added fat. Thank you so much for posting this.
We really loved lamb made this way! What a great flavored piece of meat!
This is a great marinade. My chops marinaded for about 7 hours though so the lamb was very thoroughly flavoured. It was so nice to not have rosemary in a lamb dish! This is a keeper.
Wonderful flavours using just a few simple ingredients. Very tasty, thanks Jan.
I served this last night and it was one of the most popular dishes I've ever made. Every few minutes someone would pipe up to say "This lamb is great!" or "I love this lamb" or just "Mmmmmmm!" Except for leaving out the salt (we eat low-salt usually), I made this exactly as described and grilled it on a gas grill on medium, 6 minutes to a side. Amazing that something this simple could be so exquisitely delisious and tender!
The blend of flavours are 'just right'. So easy to make. Thanks Jan for a 'keeper'. :)
Jan I love your lamb recipes and this was no exception. It was too hot to BBQ so I pan fried them. They were succulent.and still pink inside Lovely tang of lemon melded with Oregano Thyme and my freshly roasted garlic - How could anyone say they don't like lamb. Thanks Jan for another great lamb dinner