Lemon-Thyme Lamb Chops

By Joschef

Ingredients

• 1 ⁄4 cup extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 1 tbsp. fresh thyme leaves
• 8 1⁄2"-thick lamb rib chops, frenched
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

1. In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate at room temperature for 20 minutes.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Aternately, heat a 12" cast-iron skillet over medium-high heat.) Season lamb chops with salt and pepper and cook, turning once, until browned and cooked to desired doneness, 2–3 minutes per side for medium rare.