Add lamb chops to ziplock bag; seal bag, and turn to coat lamb in sauce. Let marinate in refrigerator at least 2 hours or up to 24 hours. Preheat grill to high (450°F to 500°F).

Grill the bell peppers separately for about 6 minutes on each side, or until tender. Place the lamb chops on the grill and cook for approximately 4 1/2-5 minutes on each side (for medium rare).

Lay chops onto grill and cook over medium-high heat until a crust forms on both sides and internal temperature reaches 135 degrees, 2-3 minutes per side. Let lamb rest 5 minutes before serving.

— -- Grilled Lamb Chops Scottaditi with mushrooms, garlic confit and mint will send you over the edge. Scottaditi is an Italian word that roughly translates to “burn your fingers ...

1. Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano and the 2 tablespoons of olive oil. Season the ladolemono with salt and pepper. 2. Drizzle the lamb chops with olive ...

Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes ...

1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade.

Drizzle the lamb chops with olive oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side.

Ideally you would let the chops chill in the refridgerator for 6 hours after applying the spice rub. 2. In an 8 to 10-inch skillet, heat 2 tablespoons of the olive oil over medium heat.