Ingredients
Scale
- Four lamb chops
Marinade
- Three tablespoons lemon juice
- Two tablespoons minced garlic
- Two tablespoons olive oil
- One tablespoon fresh rosemary
- One tablespoon, fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
Instructions
- Pulse the marinade ingredients in a blender, and pour the mixture into a large resealable bag. Add the lamb chops and toss until the marinade fully coats the surfaces. Then, chill in the fridge for two hours or overnight.
- Pull the bag out of the fridge about 30 minutes before grill time. Then set the grill to 500F on one side. Roast the lamb chops covered over direct heat for two to three minutes. Then, open the lid, flip them and roast for another two to three minutes.
- Transfer the lamb chops to the indirect heat side and leave them to cook on low until it reaches internal doneness of 135F. Then, rest the lamb for 10 minutes and serve.
More ideas can be seen in this video.