i used a butterflied boneless leg of lamb for this and it turned out beautifully. i cut the leg into 4 pieces and marinated them all day before grilling. the brown sugar carmelized nicely. the spices together had a morrocan flavor, so i served the lamb with cous cous and grilled vegetables. outstanding.
I served these as appetizers for our 4th of July dinner. FANFLIPPINTASTIC! I made no changes to the recipe except to soak the chops (mine were frenched) in milk for an hour (to remove the gamey flavor) before applying the rub. Cooked them to med well & they were incredible...tender, juicy & extremely flavorful w/out the overpowering lamby flavor that I can't stand. Thansk for a fabulous recipe Deborah Bonzey!
Fantastic different taste for lamb. I didn't have just tarragon on hand but did have herb blend of parsley, chives and tarragon. So I used it which added to the flavour. I will serve this lamb again especially for guests.
I used the broiler. You need to cook it a bit longer. Very tasty.
This recipe made out of the world lamb chops!! I usually make lamb chops with a garlic basil lemon pepper rub so a sweet rub was a change. My husband who rarely expresses enthusiasm about much raved about these chops!! The flavors were so complementary and nothing is easier mixing a few spices and herbs together to rub on meat before grilling. Definitely worth a try.
Great recipe... I let the lamb marinate all night long. Love the way the brown sugar caramalizes on the meat.
Very tasty lamb comes out very tender and juicy. The kids loved it too... a first!!
I think this would have received 5 stars if I had a grill. The chops were good but I think they might have been better if I were able to grill them the spice mix was tasty though even with pan frying.
This recipe was excellent!! Everyone loved it even my picky husband.
We prefer a savory rather than sweet flavor for lamb. This was just okay.
