This was fantastic! My husband and 2-year old son asked for seconds! I didn't have any parsley, so I used a bit of freshly ground sage, and subbed balsamic vinegar, but otherwise made the recipe as directed. Delicious and will definitely be a "regular" around here!
Devine! Tons of flavor but doesn't take away from flavor of lamb, compliments perfectly. I didn't have red wine vin. so substituted with raspberry wine vin. but it sure didn't hurt the flavor. This one's a repeat. THANKS!
Amazing flavour and the marinade produces very tender lamb chops. I used 10 small lamb chops, (Hubby is a big eater) and 1 1/2 times the marinade. I'm actually glad I didn't increase this to 2 times. Worcestershire sauce can be overpowering but in this it wasn't. I am used to a mint flavour with lamb (Aussie/Kiwi in me) and will probably add a bit of mint next time. I think this would be a great recipe to put together and throw in the freezer. Thanks for sharing.
I used 6 small loin chops. Put them in the zip lock bag along with the marinade which was made from a mixture of dried and fresh herbs, refrigerated them for about 4 hours. They were cooked inside in my grill pan. They were well seasoned and tender. This is definitely a keeper.
Outstanding flavor! I prepared this with 8 small lamb chops, using all dried herbs and spices, and marinated about 2 1/2 hours. Incredibly delicious, and I'll certainly be using this in future on other cuts of lamb. Thanks for posting.
I just wanted to say thank you for posting this recipe. We are low carbing and anything to make meat taste different is great but different and delicious is so fantastic. Hubby loved these. We like very intense flavor. I had only dry herbs and spices so that is what I used. I will make more of the marinade and go heavy on the the spices only because hubby really likes very seasoned foods and to make sure that I have complete coverage. I poked the steaks with a fork to try and get more marinade in the lamb and I marinaded overnight.
Oh boy was this delicious! Made as directed, with dry herbs. I did add about 1/4 cup of water to the marinade, don't ask me why! But it was incredibly flavorful, and I will be making again!
very good marinade. I made a few changes- low sodium soy sauce, used balsamic vinegar in place of red wine and also added a tablespoon or so of EVOO.Will keep this around for venison. TY
I loved the flavor in this - the only thing I omitted was the ginger, because I didn't have it. I'll have to go with a longer cooking time the next chance I have to make this, because the chops I get are a bit thicker than 1 inch. This recipe will definitely be kept in the rotation. Thanks for posting !