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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Recipe Summary

prep:
1 day
cook:
35 mins
additional:
4 hrs
total:
1 day
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

699 calories; protein 19.6g 39% DV; carbohydrates 25.1g 8% DV; fat 49.3g 76% DV; cholesterol 59.6mg 20% DV; sodium 58.5mg 2% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/10/2003
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 had two racks of baby lamb so I split them rubbed them with the roasted garlic and marinated them for about 5 hours. They were awesome. Made an easy port/red wine sauce to go with. Thanks Cassandra! This was my first go at lamb - great base recipe! Read More
(23)

Most helpful critical review

Rating: 2 stars
12/17/2003
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 agree with the previous reviews; waste too much olive oil and the combination of thyme and red wine did nothing for me. Sorry. Read More
(16)
25 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
09/10/2003
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 had two racks of baby lamb so I split them rubbed them with the roasted garlic and marinated them for about 5 hours. They were awesome. Made an easy port/red wine sauce to go with. Thanks Cassandra! This was my first go at lamb - great base recipe! Read More
(23)
Rating: 5 stars
09/10/2003
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 the amount of garlic, used the same amount of oil and just poured the wine in until it covered the chops. Read More
(20)
Rating: 2 stars
12/16/2003
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 agree with the previous reviews; waste too much olive oil and the combination of thyme and red wine did nothing for me. Sorry. Read More
(16)
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Rating: 5 stars
09/14/2002
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 I was totally PARANOID about cooking the meat properly. I made this for my meat-eating fiancee. Not only was this recipe incredibly easy to make my fiancee says it's the best lamb recipe he's ever eaten at home and second only to one he had in a restaurant. Very moist and flavourful. Read More
(7)
Rating: 5 stars
03/29/2003
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 some mint sauce and broiled them. GREAT! Read More
(6)
Rating: 3 stars
06/10/2003
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 olive oil in the recipe over three lamb chops (in a really small dish) and it was just fine. Personally I can't afford to be marinating things in massive quantities of olive oil and throw that precious oil away the next day! Read More
(5)
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Rating: 4 stars
05/28/2011
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 along with the wine and just cut down the cooking time. (did 5 mins a side but they could have used 6) Turned out great. I used fresh thyme instead of dried and also saved the oil from the marinade to use for the cooking - all nice and garlic/herb infused plus using a cup and a half of olive oil on one meal is a bit luxe for my wallet. Read More
(4)
Rating: 4 stars
01/05/2010
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 skillet for about 4 minutes per side. They turned out perfectly - tender juicy and the marinade didn't overwhelm the flavor of the lamb. Thanks Cassandra! Read More
(4)
Rating: 5 stars
09/14/2002
This recipe is really goo! I knew exactly what to do when I started because the recipes were so easy! Read More
(3)