Takes 20 minutes
You will need:
4 sprigs fresh thyme
1 garlic clove, crushed
2 tsp lemon juice
2 tbsp olive oil
4 lamb chops
What to do:
1. Pull the leaves from the thyme sprigs and put in a bowl with the lemon juice, garlic and oil. Add the chops and coat in the marinade. Marinate for as long as possible.
2. Put onto a baking sheet and grill about 20cm (8 in) away from a hot grill for 8-10 minutes, turning over halfway through the cooking time. This makes a 'pink' chop. Cook for 12-15 minutes for a well-done chop.
Recipe taken from Annabel Karmel's new book, Top 100 Meals in Minutes, £9.99 from Ebury Press (available from 25th August).
Like this? Try yummy bag-baked trout and sweet chocolate pots.