Instructions

1. In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper. Stir until well mixed.
2. Arrange the lamb chops in a single layer in a shallow dish. Pour the marinade over the chops, making sure each piece is well coated.
3. Cover the dish with a lid or plastic wrap and refrigerate for at least 2 hours. For best results, allow the lamb to marinate overnight.
4. Preheat a grill or grill pan to medium-high heat. If using a grill pan, lightly oil the surface to prevent sticking.
5. Remove the lamb chops from the marinade, shaking off any excess. Discard the remaining marinade.
6. Grill the chops on preheated grill for 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, a meat thermometer should read 145°F.
7. Allow the chops to rest for a few minutes after grilling. This helps the juices redistribute throughout the meat, keeping it moist and flavorful.