Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source. My method starts by preheating the oven to 400 degrees fahrenheit (200°c). I take the extra minute or so to do this. Sprinkle chops with salt and pepper. Cut garlic cloves in half and place them on top. Scrape off the marinade from the chops and pat them dry. Once the chops are well browned, which should take 6 to 8 minutes, turn them over and continue to broil another 3 to 4 minutes, or until the chops have. Rub all sides of the chops with the oil and herb mixture. Close the lid and grill about 10 minutes or until chops reach an internal temperature of about 110 degrees. Move the lamb chops over to the hotter side of the grill and sear on each side about 2 minutes,.
Scrape off the marinade from the chops and pat them dry. Meat that has been marinated in any mixture containing oil can. Strain the marinade and save the liquid only. Take out the lamb chops from the fridge and let them sit at room temperature for 20 minutes. Heat 1 tbsp of olive oil in a large oven safe skillet. Close the lid and grill about 10 minutes or until chops reach an internal temperature of about 110 degrees. While your oven is warming up brown the seasoned lamb chops. The heat helps to bring out the extra flavor, but we aren’t looking to incinerate here. Increase the heat on another side of the grill to high. Arrange the chops on a baking sheet or pan lined with foil. Season them lightly with salt and pepper.
