Grilled Lamb Chops with Garlic, Rosemary, and Thyme

Directions

I trimmed some of the outside fat from lamb chops; keep more fat on if you prefer. Combine red wine vinegar, chopped fresh rosemary, chopped fresh thyme, minced garlic, olive oil, and black pepper to make the marinade. Place lamb chops inside Ziploc bag, pour marinade in, and marinate lamb for 1-4 hours in the fridge. When it’s time to cook, drain lamb chops into a colander placed in the sink and let them come to room temperature while you preheat the grill. Preheat gas or charcoal barbecue grill to medium-high heat. Put lamb chops on the grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes. Rotate each lamb chop to go the opposite way on the grill grates and cook about 4 minutes longer Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare. Let the lamb rest for a couple of minutes when you take it off the grill. Then season with sea salt to taste and serve hot. If you don’t have an outdoor grill, these lamb chops can be cooked on a stove-top grill pan with ridges or a George Foreman Grill with good results.