Nutrition per serving may change if servings are adjusted.
8 lamb loin or rib chops, cut 1 inch thick (about 2½ pounds total)
2 teaspoons snipped fresh thyme
⅛ to ¼ teaspoon crushed red pepper
Trim fat from chops. Sprinkle both sides of chops evenly with thyme and crushed red pepper, rubbing in with your fingers.
For a gas or charcoal grill, place chops on the greased rack of a covered grill directly over medium heat. Grill, covered, to desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium rare (145°F) or 15 to 17 minutes for medium (160°F). Place two lamb chops on each of four serving plates.