Try this recipe for lamb loin chops packed with maximum flavor. For best results, try to use 1-inch-thick loin chops. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.
Ingredients
- herbes de Provence: 2 Tbsp
- ½ tablespoons olive oil: 1 piece
- garlic: 2 clove (minced)
- lemon juice: 2 tsp
- lamb loin chops: 8 piece (5 ounce)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine herbes de Provence, oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops; cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Season chops with salt and pepper.
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Place chops on the preheated grill and cook until browned on the outside and an instant-read thermometer inserted into the center reads at least 125 degrees F (52 degrees C) for medium-rare, 3 to 4 minutes per side.
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Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.
