Lemon Thyme Lamb Chops
- 12 lamb chops about 3/4 inch thick
- 2 tbs extra virgin olive oil
- 2 tbs lemon juice
- 2 tbs fresh thyme leaves
- kosher salt and fresh cracked black pepper
- Trim all fat from chops, then coat both sides with olive oil and thyme.
- Sprinkle lemon juice along with salt and pepper on both sides and leave to marinate at room temperature for about 30 minutes.
- Cook over hot coals until medium rare. About 4-5 minutes per side. Do not overcook.