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.
2 tablespoons herbes de Provence
1 ½ tablespoons olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
8 (5 ounce) lamb loin chops
salt and ground black pepper to taste
Gather the ingredients.
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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Season chops with salt and pepper.
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. Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.
