Prep 10 mins
Cook 1 hr
This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!
- 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
- Combine all ingredients and marinate at least 1/2 hour.
- Broil or grill to desired doneness.
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.
Have used this recipe many times over the years. Very good!!! Whenever my husband(who adores lamb chops) orders lamb chops at a restaurant, he says none are as good as these. Thanks for posting.
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....