Serves 2-3 (depending on hunger levels and size of chops)
6 lamb chops
1 tbsp. herbes de Provence
1/2 tsp. cumin seed
juice of 1 lemon (keep the lemons)
handful of lemon thyme sprigs
4 tbsp. olive oil
Put the chops in a sealable container or in a Ziploc (or other resealable bag). Add the remaining ingredients in the bag. Marinate overnight in the fridge.
Allow the chops to come to room temperature before grilling. Grill to your preferred liking.
Sprinkle with sea salt for a little crunch before serving.