spicy cookies with chocolate chips and oats. wonderful on chilly days.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- 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.
Reviews
Easy recipe, marinade works well. Added fresh mint leaves. Delishous! Paired well with grilled eggplant.
We enjoyed it. The only change I would make is to decrease the herbes de provence to 2 teaspoons instead of 2 tablespoon. Perhaps it was the fresh lavender in the spice. Otherwise, we would give it 5 stars. I should have used a little mustard. Tasty but too flowery.
I made these lamb chops exactly as described…..and had no choice but to leave the rub on for only one hour….My only regret was not making more lamb chops than I did! We all wanted seconds. They were absolutely WONDERFUL and the fact that they were super fast was the biggest bonus for this working mom. No worries about marinating for many hours…quick on the grill. Perfection! (I used lamb loin chops and can’t wait to make them again!). Sorry, no photo. They looked and smelled so good, they disappeared before I could even think about it! Thank you for this recipe!