As a general rule of thumb, smaller cuts of lamb only need about four hours to sit in a marinade while larger cuts could benefit from a 24-hour to 48-hour marinade.

Marinade is the key to a tasty piece of lamb. But, ... A 30-minute marinade is better than nothing, and preferable to an overnight soak for tender meats like spring lamb.

Preheat grill to high (450°F to 500°F). Scrape off excess marinade from lamb, and discard remaining marinade in bag. Sprinkle chops evenly with salt and pepper to taste.

While the chops rest, add the reserved marinade and the water to the skillet. Bring to a simmer and cook, scraping up browned bits, until thickened, 30 to 60 seconds. Remove from the heat.

Remove the lamb from the marinade and pat dry; allow to sit at room temperature 20 to 30 minutes. Season with the salt. 3. Heat the oil in a large nonstick skillet over medium.

Remove lamb from marinade and discard; pat chops dry before grilling. Heat grill to 500 degrees and cook chops 4-6 minutes per side or until internal temperature reaches 145 degrees.