Lovely lamb chops marinated in tarragon, parsley, pepper, garlic, wine and red wine vinegar. Delicious!
Nice subtle flavours from the Tarragon. I skipped the white wine (didn't have any I didn't want to drink ). Nice bursts of red wine vinegar in the rarer bits of the meat. Overall the vinegar tenderised the chops as expected and infused the red wine vinegar, onion and garlic in the muscle. I fried up the left over onion / garlic bits and served on top of the meat. Worked well - 31 Jul 2010
The vinegar was not needed for Lamb. This recipe was not a good mix for good lamb. This distroyed the flavor of the lamb. - 14 Apr 2002 (Review from Allrecipes USA and Canada)
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!!! - 09 Apr 2005 (Review from Allrecipes USA and Canada)