Provencal Lamb Chops

1. 1

   In a bowl or sealable plastic bag, combine the garlic, oil, oregano, lemon zest, and lemon juice.

2. 2

   Season the lamb chops with salt and pepper.

3. 3

   Add the chops to the marinade and turn to coat.

4. 4

   Marinate for about 30 minutes at room temperature or refrigerate, covered, overnight, turning the meat occasionally.

5. 5

   When ready to cook, heat the broiler or prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes.

6. 6

   Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds).

7. 7

   Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.

8. 8

   Remove the chops from the marinade, scraping away the excess.

9. 9

   Broil about 3 inches from the heat or grill over medium-hot coals (medium-high on a gas grill), 3 to 5 minutes per side, turning once or twice.

10. 10

    For rare to medium-rare, the internal temperature should register 120 to 135F on an instant-read thermometer.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.