Lemon-Thyme Lamb Chops (L’agneau grillé au thym)
The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France (Scribner, 1996).
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Credit: Todd Coleman
1⁄4 cup extra-virgin olive oil
3 tbsp. fresh lemon juice
1 tbsp. fresh thyme leaves
8 1⁄2"-thick lamb rib chops, frenched
Kosher salt and freshly ground black pepper,
to taste
1. In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate at room temperature for 20 minutes.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Aternately, heat a 12" cast-iron skillet over medium-high heat.) Season lamb chops with salt and pepper and cook, turning once, until browned and cooked to desired doneness, 2–3 minutes per side for medium rare.
SERVES 4
 Recipe - Saveur.com){kind=link}
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