Ingredients:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh rosemary, finely chopped
  • 1 tablespoon (15 ml) fresh oregano, finely chopped
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • Pinch of red pepper flakes (optional, for a bit of a kick)
  • 4 lamb loin chops (about 1-inch thick)

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, oregano, thyme, salt, pepper, and red pepper flakes (if using).
  2. Place the lamb chops in a resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, turning the chops occasionally.
  3. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If using a grill pan, preheat it over medium-high heat.
  4. Remove the lamb chops from the marinade, discarding the marinade. Place the chops on the preheated grill and cook for 4-6 minutes per side for medium-rare (internal temperature of 135°F or 57°C), or longer for desired doneness.
  5. Remove the lamb chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chops.