1/4 cup extra-virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp fresh thyme leaves
8 (1/2" thick) lamb rib chops (frenched)
Kosher salt and freshly ground black pepper to taste
In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate at room temperature for 20 minutes.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternately;, heat a 12" cast-iron skillet over medium-high heat.) Season lamb chops with salt and pepper and cook, turning once, until browned and cooked to desired doneness, 2 - 3 minutes per side for medium rare.
Note: This will work with pork chops and chicken breasts also. I don't like any of my meat anywhere near rare. Cook to desired doneness.