Papa Flay Does it again with Bobby Flay's Grilled Lamb Chops

What could be better than grilled lamb?

     1/2 cup extra virgin olive oil, plus extra for brushing

     6 cloves garlic, finely chopped

     8 sprigs thyme 

     8 (4 -to 6-ounce) lamb rib chops

     Salt and freshly ground pepper

     4 lemons, cut crosswise in half

Combine the oil, garlic, and thyme in a shallow large dish or a thick, sealable plastic bag.  Add the chops and turn to coat. Cover and refrigerate for about 1 hour. Remove the chops from the refrigerator 20 minutes before grilling. 


Heat your grill to high. Season the chops on both sides with salt and pepper. Grill the chops until lightly charred and crusty, 4 to 5 minutes. Turn the chops over, reduce the heat to medium or  move to a cooler part of the grill, and grill until just cooked through, 3 to 4 minutes more.

Brush the cut sides of the lemons with oil and grill cut side down until lightly charred, 3 to 5minutes. Serve immediately, placing 2 chops and 2 lemon halves on each plate.

Note: The lemons really have a great taste when grilled. Try this recipe by itself with no sauce, just the grilled lemon squeezed over the lamb!