Grilled Lamb Chops with Garlic, Rosemary, and Thyme

Ingredients

• 8-10 lamb loin chops, about 1 inch thick
• Sea salt to taste to season cooked lamb chops
• 1/4 cup red wine vinegar
• 2 T chopped fresh rosemary
• 1 T chopped fresh thyme
• 1 tsp. garlic puree or minced fresh garlic
• 2 T olive oil
• Fresh ground black pepper to taste

Directions

1. Trim away some of the outer fat from the lamb chops if you like; if you enjoy a richer chop, leave a bit more on. Stir together the red wine vinegar, fresh rosemary, fresh thyme, garlic, olive oil, and black pepper for the marinade.
2. Put the lamb chops in a Ziploc bag, add the marinade, and refrigerate for 1-4 hours. Marinating them during the workday is fine, too.
3. When you’re ready to grill, tip the lamb chops into a colander set in the sink so the marinade can drain off, and let the meat lose its chill while the grill heats.
4. Heat a gas or charcoal barbecue grill to medium-high. At that temperature, you should only be able to keep your hand over the heat for 2-3 seconds.
5. Set the lamb chops on the grill at a diagonal to the grates, and cook until good grill marks appear, about 4 minutes.
6. Turn each chop so it angles the other direction across the grates, then cook for about 4 minutes more, until you get those crosshatched grill marks.
7. Flip the lamb chops and continue grilling to the doneness you prefer, about 2 minutes more for medium rare. If you’re checking with an Instant-Read Meat Thermometer, most guides suggest 145F/60C for medium rare.
8. After the chops come off the grill, let them rest for a couple of minutes. Sprinkle with sea salt to taste, then serve hot.
9. No outdoor grill? Use a ridged stove-top grill pan or a George Foreman Grill instead.