These lamb chops are marinated in olive oil, roasted garlic and red wine and then braised until they are moist, tender and full of flavour. They are best served with sauteed zucchini and steamed rice.
To roast the garlic, wrap each bulb in foil and place on a tray. Bake at 180 degrees C for 40 minutes or until soft. Squeeze the garlic from the clove skins.
Made only a couple of changes - roasted the garlic with olive oil and Italian Herbs. I mixed the olive oil and red wine together, added the oil from the garlic and a dash more Italian Herbs. I had two racks of baby lamb, so I split them, rubbed them with the roasted garlic and marinated them for about 5 hours. They were awesome. Made an easy port/red wine sauce to go with. Thanks Cassandra! This was my first go at lamb - great base recipe! - 18 Aug 2003 (Review from Allrecipes USA and Canada)
My husband loves lamb so I thought I would give this a try. It was very easy to make and my husband loved it...I will definitely make it again. I made 4 chops instead of 2, but didn't change the amount of garlic, used the same amount of oil and just poured the wine in until it covered the chops. - 23 Jan 2003 (Review from Allrecipes USA and Canada)
I was really excited after reading the reviews for this. I have made lamb with wine before and didn't think there was much risk. I wasn't impressed at all and won't be making again, I have to agree with the previous reviews; waste too much olive oil and the combination of thyme and red wine did nothing for me. Sorry. - 27 Aug 2003 (Review from Allrecipes USA and Canada)