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.

Lemon-Thyme Lamb Chops (L’agneau grillé au thym) 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.
Yield: serves 4

Ingredients

  • 14 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

Instructions

  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.