Karoo Lamb Chops

Ingredients

Salt

to taste

Black pepper

to taste

Fresh thyme

1 tablespoon, chopped

Fresh rosemary

1 tablespoon, chopped

Lemon juice

2 tablespoons

Olive oil

1/4 cup

Garlic

4 cloves, minced

Lamb chops

4 (about 1 inch thick)

Instructions

1. In a large mixing bowl, combine the minced garlic, olive oil, lemon juice, chopped rosemary, chopped thyme, salt, and black pepper. Whisk until well blended.
2. Add the lamb chops to the bowl and toss to ensure each chop is evenly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion.
3. Preheat your grill or grill pan to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
4. Remove the lamb chops from the marinade, shaking off any excess marinade. Discard the remaining marinade.
5. Place the lamb chops on the grill and cook for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy; the internal temperature should be around 145°F (63°C) for medium-rare.
6. Once cooked, transfer the lamb chops to a plate and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy.