Lamb Chops Recipe

Place 4 double-cut lamb chops on a platter and generously season chops with about 1/2 teaspoon on each side, then flip and repeat.

Make marinade by adding parsley, thyme, melted butter, olive oil, garlic cloves, lime juice and the remaining teaspoon of salt into a food processor and run, scraping down the sides as needed (note: you can choose to remove the thyme from the stem- but I do not).

Smother the lamb chops with marinade and wrap with plastic wrap or aluminum foil and allow them to sit in the fridge for at least 2 hours.

Rest on the counter for 1 hour prior to cooking, then preheat the oven to 400F.

Transfer chops to a baking sheet (note: no need to spray or butter) and cook until an instant thermometer reads 105F (between 10-15 minutes depending on the thickness).

Quickly remove from the oven, raise the rack to the second highest setting and place back in. Change your oven to broil and cook for about another 2 minutes. The temperature should be 115F then allow them to rest on the counter. They should rise to 132F, which is medium rare.

Serve with desired sides.