Grilled Lamb Chops with Herbes de Provence

Instructions

1. Prepare the marinade
   In a bowl, combine olive oil, minced garlic, Herbes de Provence, lemon zest, lemon juice, Dijon mustard, honey, salt, and pepper. Mix thoroughly until well combined.
2. Marinate the lamb chops
   Place the lamb chops in a large resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably 3-4 hours for more flavor.
3. Prepare the grill
   Preheat your grill to high heat (approximately 450°F/230°C). Clean and oil the grates to prevent sticking. If using a charcoal grill, prepare for direct grilling over medium-high heat.
4. Grill the lamb chops
   Remove the lamb chops from the marinade, letting excess drip off. Place the chops on the preheated grill and cook for about 4-5 minutes per side for medium-rare (internal temperature of 130-135°F/55-57°C), or adjust timing to your preferred doneness.
5. Rest and serve
   Transfer the grilled chops to a platter and tent loosely with foil. Allow them to rest for 5 minutes before serving to ensure juices redistribute throughout the meat. Garnish with fresh thyme sprigs and serve immediately.