Instructions

Step 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.

Step 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.

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.

Recipes

Lemon-Thyme Lamb Chops (L’agneau grillé au thym)

Name: Lemon-Thyme Lamb Chops (L'agneau grillé au thym)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

TODD COLEMAN

The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France.

Ingredients

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

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Instructions

Step 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.

Step 2

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.
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.