These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.

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  • Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.

  • Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Nutrition Facts

555 calories; protein 38.6g; carbohydrates 7.4g; fat 40.4g; cholesterol 151.3mg; sodium 300.8mg. Full Nutrition
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Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2008
OMG Don't let the name fool you, these are really good. I followed step 1 and 2 then after taking the meat out of the oven I set the meat aside and took all the left over drippings in a saucepan added 2 cloves of garlic let it cook for about minute added 1/4 cup of balsamic then 3/4 cup of chicken broth let that simmer for about 2 minutes stirred in about 2 tablespoons of cornstarch to thicken the sauce then added the meat to the gravy simmering and turning meat over once. My side dish was garlic mashed potatoes and stemmed veggies.....I have to cook more next time these were gone so fast....Thanks for this receipe Nelson...wow what a keeper Read More
(186)

Most helpful critical review

Rating: 1 stars
07/08/2011
We were not very impressed with this recipe. It was too sweet for us. Read More
(4)
176 Ratings
  • 5 star values: 121
  • 4 star values: 34
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
09/11/2008
OMG Don't let the name fool you, these are really good. I followed step 1 and 2 then after taking the meat out of the oven I set the meat aside and took all the left over drippings in a saucepan added 2 cloves of garlic let it cook for about minute added 1/4 cup of balsamic then 3/4 cup of chicken broth let that simmer for about 2 minutes stirred in about 2 tablespoons of cornstarch to thicken the sauce then added the meat to the gravy simmering and turning meat over once. My side dish was garlic mashed potatoes and stemmed veggies.....I have to cook more next time these were gone so fast....Thanks for this receipe Nelson...wow what a keeper Read More
(186)
Rating: 5 stars
02/25/2008
This recipe is outstanding! I wanted something different for lamb and this was it. Very flavorful and very good. I only wish that I had remembered to take a picture of it. Also, when I set these to marinade I didn't get a chance to cook it the next day so they marinated for 2 days and were so flavorful but the flavor still didn't overpower the lamb. It complimented it very well. Also, if you're cooking the 15 as the recipe calls for, I would increase the amount of marinade so that there is plenty to go over all of it. I used the recipe as stated for 4 chops and there wasn't much left over. Thanks for this recipe! Read More
(66)
Rating: 5 stars
06/23/2009
I was leery of using loin chops because I’ve had iffy results with this meat cut, but the lamb turned out very tender and flavorful. Marinating overnight is best, but I’ve also had good results with five hours. We serve it with a robust salad, but if you’re really hungry you’ll want another side. It’s also a great dish for company. I would just note, however, that the cilantro and lime are what really make this recipe Vietnamese. Leaving off those items gives you a great piece of lamb; changing the toppings could easily adapt the dish to another cuisine. Read More
(36)
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Rating: 5 stars
05/15/2012
I made these chops and oh my word, divine is not the word to be used for this dish. The meat was soooo tender and juicy. Theres no doubt this is one for the recipe book, a must have and must make. LOVE IT!!!!! added comment - 15/05/2012 - ive said it before in 2010 im saying it again, this is an awesome recipe made it again on sunday for Mothers day and it was a hit. There wasnt anything left. Now to try it with pork loin chops to see how it comes out. YUMNESS Read More
(20)
Rating: 4 stars
06/07/2014
You know, i'm a vietnamese and in vietnam there aren't any sheep but it's good though Read More
(18)
Rating: 4 stars
01/21/2012
This is one of the best recipes I've ever used for lamb. I think next time I'll leave off the sugar, however. As-is, though, it's still delicious. Read More
(18)
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Rating: 5 stars
07/06/2011
Oh. My. Goodness. This was out of this world, and I would agree the best lamb I've ever had. I didn't have lamb chops--only lamb stew meat--so I was worried that it wouldn't work as well. The marinade tenderized it perfectly, and then carmelized it in a beautiful manner. Absolutely delicious! Thank you! Read More
(17)
Rating: 5 stars
04/27/2009
I used this with pork loin chops and LOVED it. I recommend The Q's suggestion with regard to simmering down some chicken broth with the drippings (I didn't bother with the balsamic and cornstarch). Marinated it over night, roasted, then thinly sliced the pork and simmered in the sauce. I served it over rice noodles, Vietnamese cucumbers, carrots, and a thin bed of lettuce. Very similar to traditional "Bun" or noodle bowl. Read More
(16)
Rating: 5 stars
06/09/2009
This is an amazing recipe. We used pork chops instead of lamb and it turned out really good. We were out of garlic powder and we just used extra cloves of garlic. We cooked it on the stop top instead of grilling it, but used very little oil. We thickened the left over juices and it made a very tasty sauce. We served it with white rice on the side and it was a very good meal Read More
(14)
Rating: 1 stars
07/08/2011
We were not very impressed with this recipe. It was too sweet for us. Read More
(4)
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