Direction

1. Gather the ingredients.
2. Combine herbes de Provence, oil, garlic, and lemon juice in a small bowl.
3. Rub mixture over lamb chops; cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. Season chops with salt and pepper.
6. Place chops on the preheated grill and cook until browned on the outside and an instant-read thermometer inserted into the center reads at least 125 degrees F (52 degrees C) for medium-rare, 3 to 4 minutes per side. Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.