Categories: Mutton- Lamb main dish
Ingredients
- 1/2 cup olive oil
- 3 cloves garlic, chopped
- Grated rind of 1 lemon
- 2 Tbsp. fresh lemon juice
- 1 tsp. dried Herbes de Provence OR: 1/2 tsp. dried basil + 1/2 tsp. dried rosemary
- 1/2 tsp. salt
- 1/2 tsp. cracked black pepper
- 8 rib lamb chops (1 lb. total)
Directions
- Whisk oil garlic, rind, juice, herbes, salt and pepper in small bowl.
- Place chops in shallow glass dish. Pour marinade over chops; turn to coat both sides of chops, turn to coat both sides of chops. Cover with plastic wrap and marinate in refrigerator for at least 2 hours; turn chops over a few times.
- Heat broiler. Broil chops about 4 inches from heat for 3 minutes. Turn over; broil 3 or 4 minutes or until internal temperature registers 140 degrees on instant-read meat thermometer for medium-rare, or broil longer for desired doneness. Remove chops from broiler. Let rest 5 minutes before serving.