A classic recipe of lamb chops marinated in olive oil, garlic, and thyme, then quickly grilled. With a slightly seared exterior and a juicy interior, these chops are a favorite choice for guest tables and special dinners.
Marinate the lamb chops by rubbing them with olive oil, crushed garlic, and thyme; rest in the refrigerator for at least one hour.
Take the chops out of the refrigerator 20 minutes before cooking and let them come to room temperature.
Sear the chops on a well-heated grill or cast-iron pan, leaving each side undisturbed for a few minutes; turn until the internal temperature reaches the desired doneness.
Remove the chops from the grill and season with salt and black pepper, then rest for a few minutes before serving hot.
Important: Bring the chops to room temperature before putting them on the grill; cold meat won't cook evenly on the grill. Caution: Instead of flipping the meat frequently, let each side sit still for a few minutes to allow the sear to form.
If you marinate the chops at least an hour before cooking, the spices' aroma penetrates the meat more deeply.
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