Grilled Lamb Chops with Mint Sauce

Instructions

1. Prepare the marinade
   In a small bowl, combine 2 tablespoons olive oil, minced garlic, rosemary, thyme, salt, and pepper. Mix well to create a paste-like marinade.
2. Marinate the lamb chops
   Pat the lamb chops dry with paper towels. Rub the herb marinade evenly over both sides of each chop. Place the chops on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
3. Make the mint sauce
   While the lamb is marinating, prepare the mint sauce. In a food processor, combine the mint leaves, white wine vinegar, honey, shallot, remaining tablespoon of olive oil, and red pepper flakes if using. Pulse until finely chopped but not completely pureed. Transfer to a small bowl and let sit at room temperature to allow flavors to meld.
4. Preheat the grill
   Preheat your grill or grill pan to high heat (about 450°F/230°C). Oil the grates lightly to prevent sticking.
5. Grill the lamb chops
   Remove the lamb chops from the refrigerator and let them come to room temperature for about 15 minutes. Place the chops on the hot grill and cook for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F/55-57°C) or 4-5 minutes per side for medium (internal temperature of 135-145°F/57-63°C).
6. Rest the meat
   Transfer the grilled lamb chops to a clean plate and tent loosely with aluminum foil. Let rest for 5 minutes to allow the juices to redistribute throughout the meat.
7. Serve
   Arrange the lamb chops on a serving platter and drizzle with some of the mint sauce. Serve the remaining mint sauce on the side for guests to add as desired. Garnish with additional fresh mint leaves if preferred.