Combine olive oil, minced garlic, lemon juice, sumac, salt, and black pepper in a small mixing bowl. Whisk together until well blended and the mixture is slightly aromatic.
2 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon sumac, 1 teaspoon salt, ½ teaspoon black pepper
Place the lamb chops on a large plate or baking sheet. Spoon or brush the marinade generously over both sides of each chop, ensuring even coverage. Let them marinate at room temperature for about 10 minutes, or cover and refrigerate for up to 2 hours for deeper flavor.
4 pieces lamb chops, 2 tablespoons olive oil
Preheat the grill or grill pan over medium-high heat until hot and lightly oiled to prevent sticking. Place the marinated lamb chops on the grill, spacing them out for even cooking.
Grill the lamb chops for about 4-5 minutes per side, turning once with tongs. Watch for a nicely charred exterior and an internal temperature of 135°F (57°C) for medium rare. You should see grill marks and a slight crust forming.
Remove the cooked lamb chops from the grill and let them rest for 3-5 minutes on a plate. This allows the juices to redistribute and keeps the meat tender.
Transfer the lamb chops to a serving platter and, if desired, garnish with fresh herbs or a squeeze of lemon. Serve immediately, showcasing their juicy, smoky, and tangy exterior with a tender interior.