Lamb Chops in Sauce

Absolutely delicious! Hands down the best lamb I've ever made. I used the same amount of ingredients for two chops and it was perfect. I will be making these again and again, thank you for posting this winner!

these were soooo yummy! i didn't have anchovies, so i had to skip that part, so i don't know how different it would've tasted (maybe someone who's tried both ways can tell me). also, my hand wandered by the cumin bottle when i went to get the oregano and i loooove cumin, so i threw in about an equal amount of that too. i had 6 little loin chops, but even doubling the marinade, i needed to add a little more oil to get it to coat the chops and doubling the sauce just BARELY was enough to coat them for the broiler. so i didn't get any sauce. :( so i made the herbed yogurt from the lamb chop recipe #173480 and that was nice (although i halved the herbs it called for--too many flavors going on). i liked the yogurt, my husband and 2 year old didn't. served it with couscous and green beans. awesome! oh yeah, and took a cue from lamb chop recipe #100761--broiled 6" below heating elemnent for 8 mins. each side--PERFECT doneness between medium and medium rare!

Wow - these are amazing. As Jan quoted "TDF!" I took Kooka's advise and created a 'real' sauce by reducing white wine with an extra batch of sauce mix. Lamb lovers out there this is a must try! Thanks Dee514, this goes into my favourites!!

We loved these! I skipped the salt and doubled the sauce as everyone suggested. Oh and added more garlic. My brother who will NOT eat anchovies had 3 pieces! Great recipe Dee!

Dee suggested I try this recipe after I complained about bland food. Well, you could NEVER say this was bland! It's a wonderful recipe which is sure to become a family favourite. I did make some very minor changes. I doubled the amount of garlic and oregano in the sauce and marinade. I halved the amount of pepper and omitted the salt altogether. I was a bit concerned about saltiness, so I used only 3 anchovies per batch of 'sauce'. Because I wanted 'real' sauce to pour over the chops, I made an extra batch which I added to a small frypan with a little cream and water and boiled rapidly until reduced to a 'sauce' consistency. Next time I might use dry white wine instead of water. The anchovies provided more than enough salt for our taste. I used dijon mustard which worked well. Thanks Dee for a great recipe!