Original recipe courtesy of Food and Wine magazine. I’ve altered it a bit but it’s wonderfully flavorful.
2/3 cup olive oil
2/3 cup fresh lemon juice; more wedges for serving
1/4 cup pure maple syrup
8 cloves finely chopped garlic
1/4 cup fresh thyme leaves or 1 ½ tablespoons dried thyme
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 lamb rib chops, trimmed
In a medium bowl, whisk the oil, lemon juice, and maple syrup. Add the garlic, thyme leaves, pepper flakes, salt, and black pepper, and stir to combine.
Put the chicken in a non-reactive container or zip-top bag and pour the marinade over them, turning to coat on all sides. Marinate the lamb chops for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.
When ready to grill, heat a gas or charcoal grill to medium-high heat (400°F to 475°F).
Remove the lamb chops from the marinade, shaking off the excess. Grill the chops, turning once, until cooked through, about 6 minutes. Season with more salt to taste, and garnish with lemon wedges and thyme sprigs.