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1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade.
Brush the lamb chops with olive oil and season with salt and pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, 6 minutes total.
1. Light a grill. In a bowl, whisk the lemon juice with the mustard, oregano and the 2 tablespoons of olive oil. Season the ladolemono with salt and pepper. 2. Drizzle the lamb chops with olive oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare within, 2 to 3 minutes per side.
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3. Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.
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Lamb chops are often cooked with dry heat, grilled or pan-broiled. Pork chops and veal chops are grilled, sautéed , or braised , or breaded and fried (milanese). In South Africa and Namibia the traditional way of cooking chops is to grill them outdoor over open fire coals, called braaiing .