Get those lamb chops ready for grilling with a tangy tarragon marinade!
I made these about 1-1/2 mo. ago, pretty much according to the recipe, and my first review stated that they were SO sour that they were almost inedible. Again tonight I subbed thick-cut boneless pork loin chops (that were VERY lean) for the lamb, and subbed about 1/2 water for 1/2 of the required oil. What I did differently was to sub rosemary for tarragon and 2 TEASPOONS LIME juice for 2 Tbs. lemon juice. Added a healthy sprinkle of soy sauce to the mixture. Used a Zip-Lock bag to marinate the chops 2 hrs. in the fridge, and then let them come to room temp. for about 1 hr. before grilling them on high for 5 a side. Absolutely WONDERFUL this way. I could not give up on this recipe until I made it work for pork! Enjoy!!!
Read More The vinegar was not needed for Lamb. This recipe was not a good mix for good lamb. This distroyed the flavor of the lamb.
Read More The vinegar was not needed for Lamb. This recipe was not a good mix for good lamb. This distroyed the flavor of the lamb.
I made these about 1-1/2 mo. ago, pretty much according to the recipe, and my first review stated that they were SO sour that they were almost inedible. Again tonight I subbed thick-cut boneless pork loin chops (that were VERY lean) for the lamb, and subbed about 1/2 water for 1/2 of the required oil. What I did differently was to sub rosemary for tarragon and 2 TEASPOONS LIME juice for 2 Tbs. lemon juice. Added a healthy sprinkle of soy sauce to the mixture. Used a Zip-Lock bag to marinate the chops 2 hrs. in the fridge, and then let them come to room temp. for about 1 hr. before grilling them on high for 5 a side. Absolutely WONDERFUL this way. I could not give up on this recipe until I made it work for pork! Enjoy!!!
Nice and tangy, and very sophisticated, without being at all pretentious. It was a little too acidic for my kid's tender palates... so next time they get the mac-n-cheese while my wife and I get all of the lamb to ourselves!! A keeper. Thanks Deb!
Tried it as written and decided.....LAMB IS NOT FOR MY FAMILY!!! We wasted it all...AWFUL! However, tried the next evening with pork chops....JUST RIGHT!
My husband made these last night. The marinade smelled bad - very vinegary. It didn't have much flavor and it made the chops kind of oily.
I think that the marinade gave the chops a good flavour, I didn't find it too tangy. I think it could probably do with a little more garlic though to balance the flavours a little better.
My dad and I loved this recipe! All through the meal he kept saying "this is really good". I had time so I marinated the meat for over 24 hours, which made it even more flavoursome than the recommended 2 hours would have. Thanks for the great summer barbeque recipe.
We used this recipe for our first lamb chops, though we changed it up a bit. We didn't use the vinegar, but we did marinate in red wine, basil, olive oil, garlic and pepper. It was extremely tasty, and my husband and I were both quite impressed at how well we liked the lamb.
I substituted rosemary for the tarragon with fantastic results. This marinade was quick, easy, and harmonious for the sophisticated lamb flavor.
This recipe is very similar to one my dad used to use for beef. I made the marinade exactly as written and marinated two NY steaks overnight. It was excellent, don't know what people are talking about too oily or vinegary. The only thing I can think of is they may not have used red wine vinegar or used a very inexpensive vinegar. The only thing I would have done differently is used more tarragon. I cut it fresh from my garden and fresh is not nearly as potent as dried. I checked info on this site about fresh herbs and it said to use 1 tablespoon fresh to 1 teaspoon dried. Will definitely make again and adjust tarragon accordingly.
First time cooking lamb chops. Used this recipe, "OUTSTANDING". I'm a believer!! WOW!
Not crazy about this marinade. It masked the flavor of the lamb a little too much for our taste.
Absolutely amazing! I made this with the same measurements for only 2 lamb chops. Also, I pan seared the chops and it turned out great too!
Used this recipe on a whim earlier this week as I had lots of time for the chops to marinade. What a heavenly flavor. They turned out beautifully; I will make this again and not change a thing!
Me and my boyfriend had this for Easter and I thought he was going to eat all the lamb chops and leave me high and dry. I sauted my lambchops in a skills for about 8min. on each side and it was so juicy and tender, I thought I was in heaven.
I have never had lamb before and chose this recipe out of many because of the ease of preparation and layers of flavor in the ingredients. I did take to heart the reviews that talked about the sour flavor, so I cut the red wine vinegar in half. I'm now a lamb fan and will use this recipe again!
Ends up with a strong and bitter vinegar taste. Totally overpowers the taste of the lamb.
Very good light marinade! When I made these the whole family loved the flavor. This would be great for company!
Very good. it is a little acidic. I used less vinegar than the recipe called for. One tip for putting them on the grill, I cut the ring of fat on the outside so they continued to lay flat on the grill.
WAY too much vinegar!! I only added two teaspoons and cut the oil and wine in half and it came out nicely.
This was my first time cooking lamb and it turned out better than I thought. I ended up searing it in a pan on the stove and made a nice sauce out of the leftover marinade. Definitely will be making this again. It's quick, easy and delicious.
My wife loves this recipe. We add 1/2 cup sugar and a bit more garlic and use it for leg of lamb.
i was looking for a marinade for chicken so i chose this and made some slight alterations.. i reduced the oil to a drizzle.. cut the red wine vinegar in half.. left out the white wine.. used dried parsley for the fresh and added 2 tsp kosher salt.. i marinated 1.5 lbs of chicken tenders for 8 hours and grilled on the george foreman.. next time i'll add a bit more salt.. other than that it came out pretty good.. i think fresh parsley (or cilantro) would be the way to go.. ty for the recipe
We used this recipe for our first lamb chops, though we changed it up a bit. We didn't use the vinegar, but we did marinate in red wine, basil, olive oil, garlic and pepper. It was extremely tasty, and my husband and I were both quite impressed at how well we liked the lamb.
This can be a 5 star by adding some dried rosemary and thyme. Tarragon & parsley isn't enough. I added 1/2 tsp of smoked salt. Also, cut the oil to 1/3 c. unless marinading 8 chops. 1/2 cup red wine vs white. And don't be afraid to add 2 tbsp of soy sauce. Add 1/4 cup Worcestershire sauce and 1 - 2 tbsp. mint sauce depending on # of chops. There's a little vinegar in Mint sauce but it won't harm the lamb. Or, add 2 tsp of dried mint flakes instead. These changes bumps it up to a 5 star recipe. Marinade min. 4hrs or even over night. Use wet pecan wood chips for a great smoke flavor.
