Serving Size: 4
Combine the olive oil, garlic, espelette chili and picked thyme, then add the lamb chops and marinate for at least 6 hours or overnight. Preheat your grill or barbeque. Remove the lamb chops from the marinade and allow to come to room temperature. Season the lamb with sea salt and fresh ground black pepper. Place on the grill and cook 4-6 minutes on each side for a medium rare, or for as long as you like. Serve alongside some roasted fingerling potatoes and sautéed spinach or again, whatever you prefer.