Braised Lamb Chops

From: Meowmix318

On Apr 16, 2008

This was a great recipe! The sauce was just so sweet and really help compliment the lamb. Instead of using dry sherry (I actually ran out of it), I decided to use 1 tbsp of mirin (which also helps to add sweetness to the marinade) and 1 tbsp of water. I also crushed the garlic in my motor and pestol and then added the vinegar and sugar to it to help infuse the garlic flavor to it and then added that to the rest of the marinade. This is such a versatile marinade. I plan on trying this out on chicken wings, pork loin, etc. Thank you so much for sharing such a delicious and easy recipe!!

From: Chef #338882

On Aug 17, 2006

From: Bergy

On Nov 11, 2005

For flavor this is a 5 plus. I recommend thick chops (1 1/2") and even then cut baking time to 30 minutes. I had thin chops and they were very well done after 30 minutes - however then were not dry and still very tasty. I served them with steamed brussels sprouts and Herb Roasted Sweet Potatoes. Thanks Evie* for another lovely Lamb recipe

From: Geema

On May 9, 2003

This is definitely a 5 star winner. The marinade is really scrumptious even though I left out the dark rum. I had all the rest of the ingredients and the marinade went together quickly. I put it in a zip lock bag along with the chops, put it in the fridge for a day,then poured it all in a covered casserole to bake. So very easy! I am thinking that this would also work for pork chops! I'll be passing this recipe on my my lamb loving friends and family.