Lamb Chops with Herbs
Source: adapted from thetopmeal.com
8 lamb chops (1-1/4 inch thick)
1 tsp kosher salt
freshly ground black pepper
1/2 tsp garlic powder
3 T olive oil
1 T dried herb combination - I like oregano and thyme
Mix the seasoning ingredients together in small bowl. Coat the lamb with the seasoning and drizzle with olive oil. Place in a zip lock bag, add lamb and let marinate in the fridge for at least 30 minutes.
Place lamb chops on the grill grate. Close grill hood and cook for 5 minutes on each side or until internal temperature reaches 130 F. Let rest for 10 minutes until temperature reaches 135 F for med-rare.
Notes
Timing: If you plan to eat the leftover lamb within the next two to three days, it's safe to store it in the refrigerator. If you don’t plan to eat it within that timeframe, you can freeze it for longer storage.
Freezing: To freeze leftover lamb chops, wrap individual chops tightly in plastic wrap or aluminum foil, then place in an airtight freezer-safe bag or container. Store it in the freezer for up to six months. Frozen leftover lamb can be thawed in the refrigerator or by placing it in cold water.
Reheating: To reheat leftover lamb chops, it's best to do so in the oven, air fryer or on the stovetop. Avoid using the microwave, as this can cause the lamb to become tough and chewy.