Grilled Lamb Chops

Ingredients

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 4 cloves garlic – finely grated
• 2 tbsp rosemary – finely chopped
• 1 tbsp thyme – finely chopped
• 2 tsp kosher salt
• 1 tsp black pepper – freshly ground
• 2 pounds lamb rib chops
• 1 tbsp vegetable oil – for oiling grill grates
• 1 lemon – cut into wedges (for serving)

Instructions

1. In a large bowl, whisk olive oil, lemon juice, garlic, rosemary, thyme, kosher salt, and black pepper until emulsified, 30 seconds.
2. Add lamb rib chops and turn to coat thoroughly; marinate 30 minutes at room temperature or up to 2 hours refrigerated, turning once halfway.
3. Preheat a gas or charcoal grill to medium-high (450–500°F), 10–15 minutes.
4. Clean the hot grate, then oil it by wiping with a paper towel dipped in vegetable oil using tongs until lightly shiny, about 30 seconds.
5. Shake excess marinade off the chops and place them on the hot grate; grill 3–4 minutes per side for 1-inch chops until well-browned with clear grill marks and an internal temperature of 125–130°F for medium-rare.
6. For thicker chops (over 1.25 inches) or if flare-ups occur, move to a cooler zone and cook 1–2 minutes more until they reach 130–135°F and the fat is lightly rendered at the edges.
7. Transfer to a platter and rest loosely tented, 5 minutes, until juices redistribute.
8. Serve hot with lemon wedges and enjoy immediately.