Lola Rugula

When the thermometer is rising to a triple-digit heat index and then barely dropping to 75 in the coolest hours of the morning like it is in my area at the moment, heating up the stove or oven is not on my list of things I want to do. Break out the grill.

Grilled Loin Lamb Chops with Fresh Oregano, Mint, Garlic and Lemon

• 6 loin lamb chops, 1 1/2 – 2 inches thick
• 3 medium cloves of garlic, minced
• 3 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh mint
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 2 large lemons, juiced, about 1/4 cup

Place everything but lamb chops and lemon juice in a large bowl & whisk together. Add lamb chops (but not lemon juice), cover, refrigerate and marinate at least 12 hours, turning once in the interim.

One hour before grilling, remove from refrigerator and add lemon juice to chops and marinade, tossing well to coat.

Preheat grill to medium-high, about 400°

Pat lamb chops on paper towels to remove excess marinade (thereby reducing the smoke factor) and grill for 5-6 minutes per side for medium-rare.

Remove from heat and let rest 10 minutes before serving.

I made these a few nights ago and served them with steamed sugar snap peas. The fresh herbs and lemon juice mixed with garlic give them a wonderful flavor on the grill!

I love summer.