Remove all of the thyme and rosemary leaves from the stems and toss them into a food processor fitted with a cutting blade.

Remove each clove of garlic from paper and toss them in.

Add the kosher salt and the cayenne pepper.

Pulse the ingredients to combine, then start drizzling the olive oil into the top until a nice paste forms.

Lather the lamb loin chops with the marinade until each piece is coated on all sides.

Toss them into a food storage bag, place it in the fridge for at least 8 hours.

Remove the chops from the fridge and grill them over high heat for 3 minutes on the first side and then flip them to the other side for about 2 minutes for medium. Serve immediately. Say Grace and enjoy!