Lamb Chops 1/4 cup lemon juice 2 tablespoons olive oil 2 teaspoons finely chopped garlic about 4 cloves 1 teaspoon sea salt 1 teaspoon rosemary leaves 1/2 teaspoon thyme leaves 1 dash cayenne pepper 4 inch lamb loin chops about 3/4-1 thick Mix ingredients, except for lamb, in a bowl. Place the chops in a zip top bag and pour ingredients over chops. Seal the bag, after squeezing the air out, and squish the bag around to get the chops well covered on both sides. Let marinate in the fridge overnight. The longer the better, but give them at least one hour. Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking. While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil. Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler. Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer. Drizzle with the pan juices before serving. pdf attached