*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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