Ingredients:
4 lamb loin chops
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
Salt and pepper to taste
Lemon wedges (for serving, optional)
Instructions:
Prepare the lamb chops: Take the lamb loin chops out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This allows the meat to cook more evenly. Pat the chops dry with a paper towel, which will help achieve a nice sear.
Season the chops: In a small bowl, combine the minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper. Mix well to create a flavorful marinade. Rub this mixture evenly over both sides of each lamb chop. If you have fresh rosemary and thyme, you can use those for an even fresher flavor.
Preheat your skillet or grill: Heat a skillet or grill pan over medium-high heat. If you're using a grill, make sure it's preheated to medium-high heat as well. You want it to be hot before adding the chops.
Cook the lamb chops: Place the seasoned lamb chops onto the hot skillet or grill. Cook for about 3-4 minutes per side for medium-rare or longer for your desired level of doneness. Cooking times can vary depending on the thickness of your chops, so use a meat thermometer to ensure they reach your preferred temperature. For medium-rare, aim for an internal temperature of around 145°F (63°C).
Rest and serve: Once the lamb chops are cooked to your liking, remove them from the heat and let them rest for a few minutes. This allows the juices to redistribute throughout the meat. Serve the lamb chops with lemon wedges for an extra burst of flavor, if desired.
