Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons (30 ml) red wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon (15 g) fresh rosemary, finely chopped
  • 1 tablespoon (15 g) fresh thyme, finely chopped
  • Zest of 1 lemon
  • Salt and black pepper, to taste
  • 8 lamb chops, about 1-inch thick (approximately 2 pounds / 900 g)
  • Fresh herbs, for garnish (optional)

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, rosemary, thyme, lemon zest, salt, and pepper.
  2. Place lamb chops in a shallow dish.
  3. Pour the marinade over the chops
  4. Cover and refrigerate for 30 minutes to 2 hours.
  5. Heat the grill to medium-high heat (about 375°F to 425°F / 190°C to 218°C).
  6. Remove lamb from marinade, shaking off excess.
  7. Place chops on the grill, cooking for 5-6 minutes per side for medium-rare (internal temperature should reach 135°F / 57°C).
  8. For well-done, continue cooking for an additional 2-3 minutes per side.
  9. Remove from grill and let lamb chops rest for 5 minutes.
  10. Serve garnished with fresh herbs if desired.