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

1. Whisk oil garlic, rind, juice, herbes, salt and pepper in small bowl.
2. 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.
3. 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.

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