Ingredients:

8 lamb loin chops
1/4 cup olive oil
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 lemon, juiced and zested
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:

In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried rosemary, dried thyme, dried basil, lemon juice, lemon zest, salt, and pepper to create the marinade.
Place the lamb chops in a shallow dish or resealable plastic bag, and pour the marinade over them, ensuring that each chop is evenly coated. Marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and discard any excess marinade.
Grill the lamb chops for 3-4 minutes per side, or until they reach your desired level of doneness. For medium-rare, the internal temperature should reach 145°F (63°C).
Remove the lamb chops from the grill and let them rest for 5 minutes before serving.
Garnish the lamb chops with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the meat.
Prep Time: 10 minutes | Marinating Time: 1 hour | Cooking Time: 8 minutes | Total Time: 1 hour 18 minutes | Servings: Serves 4