Coat lamb chops in marinade on both sides. Cover in plastic wrap and place in the refrigerator for one hour or up to 12 hours.
Preheat grill to medium (around 400°). Place lamb chops on grill. Grill to desired degree of doneness. See notes for grill times.
Remove lamb from grill. Place on a plate. Cover with foil. Rest for 10 minutes. Serve.
Feel free to substitute the herbs I used. I have an herb garden out back so I was able to experiment a lot each summer to find my favorite combination for this recipe. Just make sure whatever herbs you use, you use fresh and keep it at 4 Tablespoons total of the combination you use.Grill Times:
8 minutes total for rare (4 minutes per side).
9 minutes total for medium-rare (4.5 minutes per side).
10 minutes total for medium (5 minutes per side).
These are not a cut of meat you'd want to grill past medium.WHATEVER YOU DO, DO NOT BE TEMPTED TO SKIP THE RESTING PHASE. The juices in meat are at boiling temp when coming off the grill. If you slice into it too early, the juices will drain out all over the plate and you’ll have a tougher and drier end product. The resting allows the juices to cool and redistribute so they end up in your mouth, not all over the platter.