1 ½ tablespoons olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
8 (5 ounce) lamb loin chops
1 pinch salt and freshly ground black pepper
Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chops with salt and pepper. Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.