1/2 cup olive oil
3 cloves garlic, chopped
1 lemon, rind grated
2 tablespoons fresh lemon juice
1 teaspoon dried herbes de Provence or 1/2 teaspoon dried basil plus 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
8 lamb rib chops (1 pound total)
Whisk oil, garlic, rind, juice, herbs, salt and pepper in small bowl.
Place chops in shallow glass dish. Pour marinade over chops; turn to coat both sides of chops. Cover with plastic wrap and marinate in refrigerator for at least 2 hours; turn chops over a few times.
Heat broiler. Broil chops about 4 inches from heat for 3 minutes. Turn over; broil 3 or 4 minutes or until internal temperature registers 140 degrees on instant-read thermometer for medium-rare, or broil longer for desired doneness. Remove chops from broiler. Let rest 5 minutes before serving.
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