Tuscan Grilled Lamb Chops with Thyme and Balsamic Drizzle

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.