Lamb Chops With Herbes De Provence

• 8 lamb chops, 3/4 to 1 1/4 inch thick
• 1/4 cup extra virgin olive oil
• salt and pepper
• Herbes de Provence
• 2 tablespoons basil
• 2 tablespoons thyme
• 1 tablespoon savory
• 2 teaspoons rosemary
• 1 teaspoon tarragon
• 1 teaspoon lavender
• 1 teaspoon fennel

1. Nick edges of chops in several places to prevent curling.
2. Brush olive oil on both sides of chops.
3. Sprinkle with salt and pepper and 2 tablespoons Herbes de provence.
4. Rub seasonings into chops.
5. Grill over high heat 3 to 4 minutes per side for medium rare.
6. The chops should register 135 degrees at the thickest part.
7. Transfer to a platter and set aside for a few minutes before serving.
8. Sprinkle with remaining herbs.

lamb chops, extra virgin olive oil, salt, herbes, basil, thyme, rosemary, tarragon, lavender, fennel

Taken from www.food.com/recipe/lamb-chops-with-herbes-de-provence-29422 (may not work)