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Cassandra's Yummy Lamb Chops

Rated as 4 out of 5 Stars

"This dish is absolutely superb! I've always loved lamb and I bought it at the store not knowing what to do with it so I used my imagination. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice."
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Ingredients

1 d 5 h servings 699
Original recipe yields 2 servings

Directions

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  1. Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
  2. Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
  3. Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

Nutrition Facts


Per Serving: 699 calories; 49.3 25.1 19.6 60 58 Full nutrition

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Reviews

Read all reviews 22
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made only a couple of changes - roasted the garlic with olive oil and Italian Herbs. I mixed the olive oil and red wine together, added the oil from the garlic and a dash more Italian Herbs. I...

Most helpful critical review

I was really excited after reading the reviews for this. I have made lamb with wine before and didn't think there was much risk. I wasn't impressed at all and won't be making again, I have to a...

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Made only a couple of changes - roasted the garlic with olive oil and Italian Herbs. I mixed the olive oil and red wine together, added the oil from the garlic and a dash more Italian Herbs. I...

My husband loves lamb so I thought I would give this a try. It was very easy to make and my husband loved it...I will definitely make it again. I made 4 chops instead of 2, but didn't change t...

I was really excited after reading the reviews for this. I have made lamb with wine before and didn't think there was much risk. I wasn't impressed at all and won't be making again, I have to a...

I've been vegetarian for nearly 15 years and I've never cooked meat in my life -- I've never even touched raw meat. Making this recipe was my first attempt at cooking meat, and let me tell you ...

These lamb chops were wonderful. I roasted my garlic with dill and rosemary and retained those herbs when I marinated them. The wine gave them a lovely, and not overpowering flavor. I made so...

This recipe wasn't bad, but the combination of red wine and thyme didn't work for me. I'll probably make it again, but won't put in the thyme next time. Also, I used about half the amount of o...

I was looking for baby lamb chop recipes on google and read this wrong, and prepped six baby chops per the recipe and then marinated them overnight before realizing, so I decided to continue alo...

I misread the recipe, and added the red wine to the marinade. I cut back on the olive oil since 1.5 cups sounded like way too much. Marinated the chops for about 8 hours, and cooked them in a s...

This recipe was tasty! After reading some of the other reviews regarding the red wine "not going" with the lamb, I decided not to add and it was just fine. I also butterflied the chops to allo...