By Dr. Jenny on August 13, 2009
Photo by I'mPat
Photo by I'mPat
"DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time."
Serving Size: 1 (156 g)
Servings Per Recipe: 4
"Excellent! The marinade was simple but flavourful, even using some frozen rosemary. This was my first time making lamb chops and the directions were spot on! I would highly recommend this recipe! Definitely will make this again and again!! I found this recipe in the BA archives, so was happy to see that it was already posted here! Kudos on the find!"
"The marinade was great but with oven roasting we found it was very fatty in the taste but would certainly consider using if we were b-b-qing, I doubled the recipe as I used 13 lamb loin chops for 4 of us and they were only about 1/2" thick at the most and cooked to well done - seared in the pan (in 2 batches) and then put the lot in a 180C fan forced oven for 20 minutes and they were cooked well done and very tender. Thank you Dr. Jenny made for ZAAR Stars tag game."
"These chops are so delicious! We loved the herbs and my DH asked me to make them again for his birthday dinner. Now that's special! If you like your lamb rare like we do, cook 8-9 minutes."
"Planned on cooking my lamb chops outdoors, but the grill ran out of gas. So glad I found this lifesaver of a recipe. Only change made was to omit rosemary - just not a fan. They turned out so delicious! I am planning on using this same method to cook some filet mignon that is in my freezer. A real keeper and thanks so much for posting."
"Australians love their lamb and this recipe is a complete winner. I'm lucky enough to have both thyme and rosemary growing in my garden, which made this so quick to prepare. I did chop the herbs, rather than crush them. I had a cheaper cut of chop, and it worked just fine. I'm posting photos of before and after cooking."
"Herbs and lamb chops? What's there not to love? Followed this exactly, including all herbs, and had nice fat lamb chops. My chops were done in about 10 minutes too, could of pulled them out of the oven at 9 minutes since we like our lamb chops rare. Great recipe! Made for ZWT 6"
"This had fabulous flavor, but it was way too salty. I'd half, or maybe even quarter, the salt."
"I made these exactly as posted except I used shoulder lamb chops and cooked them on the gas grill outdoors. They were very flavorful and easy to do. I will definitely try this again with loin chops! Made for ZWT6 by a RedHot Renegade."
"Excellent recipe! I chopped the thyme and rosemary as suggested and then followed the recipe. I only let it marinate for 30 minutes but it was enough to let the flavors come through perfectly. My chops were a little small so 10 minutes gave me more of a medium doneness but the meat was tender and juicy with a great taste. Thanks for sharing. Made for ZWT 6."