Grilled Herb Rubbed Lamb Chops

I love using fresh herbs.  Sometimes you can get away with substituting dried herbs for fresh, but please don't do it on these chops.  Lamb chops are tiny compared to pork or steak, but you will come to savor every little morsel of meat on these things.  Since they are so small, they cook very quickly.  Just like leg of lamb, they are best eaten rare or medium rare for the most mild flavor and tender texture.

This recipe is fresh and simple, using just enough herbs and spices to bring out the natural lamb flavor.  

​2 lbs lamb chops (about 8 chops)
5 plump garlic cloves, pressed
​2 T. fresh parsley
1 T. fresh thyme
2 T. olive oil
1 t. hot sauce (Tobasco, or your favorite brand)
1 t. kosher salt
1 t. freshly ground black pepper

Mix all rub ingredients in a bowl.  Massage rub into chops until well coated.  Layer in a baking dish, cover with plastic wrap and place in fridge overnight.  

Heat grill on high to 400 F.  Then turn burners to low, and immediately place chops on the grill. Sear them on that side for 2-3 minutes.  Flip to sear the other side. Remove from grill when still tender and pink juices are released.  They should be done in 5-8 minutes total.