In a bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika.
Marinate the Lamb Chops:
Place the lamb chops in a large resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring they are well coated.
Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 2-4 hours for more flavor.
Preheat the Grill:
Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled.
Grill the Lamb Chops:
Remove the lamb chops from the marinade and let them come to room temperature (about 15 minutes).
Place the chops on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness (145°F for medium-rare).
Rest the Chops:
Remove the lamb chops from the grill and let them rest for about 5 minutes before serving. This allows the juices to redistribute.
Serve:
Garnish with fresh herbs if desired and serve with your favorite sides, such as grilled vegetables or a fresh salad.
Tips
To make a mint sauce to go alongside, here's the recipe:
Ingredients:
1 cup fresh mint leaves, finely chopped
1/4 cup white vinegar or apple cider vinegar
2 tablespoons granulated sugar
1/4 teaspoon salt
1-2 tablespoons water (optional, to adjust consistency)
Directions:
Prepare the Mint:
Rinse the mint leaves thoroughly and pat them dry. Remove any tough stems and finely chop the leaves.
Mix Ingredients:
In a small bowl, combine the chopped mint, vinegar, sugar, and salt. Stir well until the sugar is dissolved.
Adjust Consistency:
If the sauce is too thick, add 1-2 tablespoons of water to reach your desired consistency.
Let It Sit:
Allow the sauce to sit for at least 30 minutes to let the flavors meld. You can make it a few hours ahead for even better flavor.
Serve:
Serve the mint sauce alongside grilled lamb chops or as a condiment for other meats.
What do you think?
For my lamb chop lovers out there, now you don't have to wait to visit your favorite restaurant to enjoy this dish!
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