Pan-Grilled Lamb Shoulder Chops

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Used roundbone chops, the marinade was delicious, and the meat was tender but a little over-cooked going by the cooking times specified. Maybe my chops were thinner or my heat too high, but I would go by internal temperature next time. Also I did use a grill pan, but it is not the greatest and didn't leave me with any pretty grill marks - next time I would use a better cast iron pan instead or cook them on the grill outside.

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Delicious lamb! So easy, and so yummy! My kids adore lamb, and this recipe is just perfect. Great seasoning, and allows the flavor of the lamb to shine.

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We don't get to afford lamb much, but I found 3 chops discounted to half price so I snapped them up and ran home to find a recipe. I used what I had... substituted dried rosemary, spicy brown mustard and put the chops on the grill. The rest was pretty much per the specs. My DH cleaned his plate AND said it was delicious. That is a winner in my book.

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This is a great recipe! If people don't like this recipe it's because they must not really like lamb. I cooked it on the grill rather than in a cast iron pan. It was fabulous! I will make this again!

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Absolutely DELICIOUS!!! This recipe is a great LAMB RECIPE because it's flavorful and juicy and still keeps the LAMB flavor intact. You must try it to believe it! KUDOS TO THE ORIGINATOR!

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We cook lamb so rarely I just plain couldn't remember how to do it. This is an excellent recipe for beginners or the experienced. You taste the lamb with a hint of a perfect blend of seasoning. To the anonymous review with one star: Why bother reviewing when you flat out admit you haven't actually cooked this recipe? As it turns out, the lemon juice in this recipe acts as a tenderizer (something that acidic tends to, so the result is tender lamb steak. The cooking method suggested was perfect in this recipe, and far from shoe leather, our steaks were buttery tender and tasty. You cannot go wrong with this recipe. One addition: We didn't do it on a grill pan, just a trusty cast iron skillet. 3 minutes on one side, 2 on the other. Beautiful and delicious. You will not be disappointed.

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This marinade makes for delicious, tender lamb chops. The ingredients are ones that I normally have on hand so it didn't require an extra trip to the store. My entire famliy loved these chops- even my picky 9-year-old. Absolutely delcious!i

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This marinade was SO tasty! I agree you do need to braise the blade-cut chops, but if you use the round-bone cut, they are GREAT!!!

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I'm not sure what the earlier reviewer was doing wrong (shoe leather, must be braised, etc., but following this recipe resulted in meat that was like butter and retained that distinctive lamb flavor.

I skipped using my slightly-craptastic grill pan and switched up to my trusty Lodge 10-inch cast iron pan, so what I lost out on the pretty hash marks I got back in pure, even, hot hot heat?.

The meat was splendid, the marinade obviously doing it's job, with great flavor from what was easy prep for a weeknight meal. Roasted a side of rosemary-seasoned red skin potatoes and made a quick batch of spinach to round out the meal.

Now...I can't imagine how good these might be right off the grill...

Kudos to the Food Network Kitchens for helping this rookie cook do something with a cut he picked up on a whim.

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I used this marinade recipe for 2 lamb leg steaks. After adjusting the recipe for 2 rather than 4 steaks and marinating for 1 hour, I browned the steaks in a hot skillet and a drizzle of olive oil. After browning, I reduced the heat for about 12 minutes, turning once, and the result was great! We don't eat lamb often although we like it, but this recipe is a keeper and we will be eating lamb more often in the future.