These little loin lamb chops are so good that you don't even need the marinade, but it's an easy way to dress them up a bit. You can barbecue these or put them under the broiler.
You'll need (serves 4):
8 loin-cut lamb chops
5 cloves garlic
2T herbes de provence (rub in your hands to break up the dry herbes)
1/2t cayenne pepper
2T olive oil
Crush and chop garlic to a paste with some kosher salt (this will help keep the garlic from sticking to the knife). Place in a dish large enough to hold the chops in one layer. Add spices.
marinating lamb chops
Clean chops (I remove all the fat; if you're barbecuing, this isn't necessary) and dry well. Place in spices and turn to coat. Drizzle with olive oil until spices just form a paste; massage into lamb. Let sit for 2-3 hours in the refrigerator. Take it out of the fridge at least 30 minutes before cooking to allow for meat to return to room temperature.
Wipe marinade off lamb and broil in preheated broiler 4-5 minutes per side for medium.
Serve with quinoa and green beans with pine nuts.