Vietnamese-style Aromatic Lamb Chops

OMG Don't let the name fool you, these are really good. I followed step 1 and 2 then after taking the meat out of the oven I set the meat aside and took all the left over drippings in a saucepan added 2 cloves of garlic let it cook for about minute added 1/4 cup of balsamic then 3/4 cup of chicken broth let that simmer for about 2 minutes stirred in about 2 tablespoons of cornstarch to thicken the sauce then added the meat to the gravy simmering and turning meat over once. My side dish was garlic mashed potatoes and stemmed veggies.....I have to cook more next time these were gone so fast....Thanks for this receipe Nelson...wow what a keeper  -  11 Sep 2008  (Review from Allrecipes USA and Canada)

This recipe is outstanding! I wanted something different for lamb and this was it. Very flavorful and very good. I only wish that I had remembered to take a picture of it. Also, when I set these to marinade I didn't get a chance to cook it the next day so they marinated for 2 days and were so flavorful but the flavor still didn't overpower the lamb. It complimented it very well. Also, if you're cooking the 15 as the recipe calls for, I would increase the amount of marinade so that there is plenty to go over all of it. I used the recipe as stated for 4 chops and there wasn't much left over. Thanks for this recipe!  -  25 Feb 2008  (Review from Allrecipes USA and Canada)

I was leery of using loin chops because I’ve had iffy results with this meat cut, but the lamb turned out very tender and flavorful. Marinating overnight is best, but I’ve also had good results with five hours. We serve it with a robust salad, but if you’re really hungry you’ll want another side. It’s also a great dish for company. I would just note, however, that the cilantro and lime are what really make this recipe Vietnamese. Leaving off those items gives you a great piece of lamb; changing the toppings could easily adapt the dish to another cuisine.  -  23 Jun 2009  (Review from Allrecipes USA and Canada)