Grilled lamb and summer grilling are perfect companions. The elevated red meat, lamb is succulent, easy to prepare, and lends itself to both casual and formal entertaining. Pass the napkins to wipe the delicious juices from the chinny-chin-chin. A mezze platter with freshly made hummus, grilled lemon pita chips, harissa grilled eggplant, and an abundance of locally grown summer ripe cherry tomatoes provide perfect serve-it-yourself accompaniments. Watermelon, mint, and feta kebobs drizzled with the same balsamic vinegar that finishes the lamb provides a refreshing complimentary salad.


cuisine Italian
difficulty Simple
season Year Round
serves 6


  • 12 lamb loin chops
  • Kosher salt and freshly ground black pepper
  • 1 cup olive oil
  • 16 sprigs lemon thyme
  • 4 cloves garlic, minced
  • Zest and juice of one lemon
  • Aged Balsamic Vinegar
  • Maldon Sea Salt Flakes


  1. Pour the olive oil into a Ziploc bag and add 2 teaspoons salt, 1 teaspoon black pepper, 8 sprigs of thyme, garlic, lemon zest and juice. Close and swirl to combine. Add the lamb chops to the marinade and refrigerate, turning occasionally, for at least 4 hours or overnight.
  2. Remove the chops from the marinade and let them come to room temperature, 30 minutes to 1 hour before grilling.
  3. Preheat a gas grill to highest temperature or prepare an OFYR or charcoal grill.
  4. If using a gas grill, lower the grill temperature to the lowest setting. Place the chops on the grill and close the hood. The grill will be hot enough to sear the outside, but not overcook the lamb, or cause flames to rise from lamb fat or marinade drippings.
  5. Cook to the desired doneness, about 2 to 3 minutes each side (depending on the thickness of the chops) for medium rare. Remove the chops from the grill and place them on a serving platter. Drizzle judiciously with aged balsamic vinegar—just a touch is enough to bring out the succulent earthy nature of the lamb. Sprinkle the lamb with the sea salt flakes and serve immediately.