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Garlicky Lemon-Thyme-Marinated Lamb Chops

photo: Scott Phillips

Servings: 4

This bright marinade is always a sure-fire hit (besides lamb, it’s great on chicken, swordfish, and potatoes). The chops are delicious served with some pita bread and grilled eggplant.


  • 2/3 cup olive oil
  • 2/3 cup fresh lemon juice; more wedges for serving
  • 1/4 cup pure maple syrup
  • 1/3 cup finely chopped garlic (about 12 cloves)
  • 1/4 cup fresh thyme leaves, plus sprigs (optional)
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 12 lamb rib chops, trimmed


  • In a medium bowl, whisk the oil, lemon juice, and maple syrup. Add the garlic, thyme leaves (and a  few sprigs, if you like), pepper flakes,1-1/4 tsp. salt, and 1/2 tsp. black pepper, and stir to combine.
  • Put the chicken in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat on all sides. Marinate the lamb chops for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.
  • When ready to grill, heat a gas or charcoal grill to medium-high heat (400°F to 475°F).
  • Remove the lamb chops from the marinade, shaking off the excess. Grill the chops, turning once, until cooked through, about 6 minutes. Season with more salt to taste, and garnish with lemon wedges and thyme sprigs, if you like.


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Reviews (2 reviews)

  • DJ | 02/14/2019

    There is an error in the text. It says to add the chicken to the marinade.

  • springs9 | 08/09/2017

    Excellent on the lamb chops. I reserved some of the marinade to drizzle over the grilled chops. Very tasty

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