Instructions

• Pat the lamb chops dry with paper towels. Liberally sprinkle both sides of the chops with coarse sea salt and freshly ground pepper.
• In a small bowl, whisk together the minced garlic, chopped rosemary, chopped thyme, and 1/4 cup olive oil until combined.
• Place the seasoned chops in a shallow dish or a resealable plastic bag. Pour the garlic-herb oil over the chops and turn them to coat evenly. Cover the dish (or seal the bag) and refrigerate for at least 2 hours or overnight.
• When ready to cook, remove the chops from the refrigerator. Preheat a large heavy skillet over medium-high heat or preheat your grill to medium-high for direct heat grilling.
• Shake off any excess marinade from the chops. Working in batches if necessary (so the pan or grill is not overcrowded), place the chops on the hot skillet or grill.
• Sear the chops until browned on the first side, flip once, and brown the second side — about a total of 4 to 5 minutes for medium to medium-rare (adjust time slightly for thicker or thinner chops).
• Transfer the cooked chops to a platter, squeeze lemon wedges over the top, and sprinkle with a little more sea salt if desired. Serve immediately.