Preparation

• In a medium bowl, whisk the oil, lemon juice, and maple syrup. Add the garlic, thyme leaves (and a few sprigs, if you like), pepper flakes,1-1/4 tsp. salt, and 1/2 tsp. black pepper, and stir to combine.
• Put the chicken in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat on all sides. Marinate the lamb chops for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.
• When ready to grill, heat a gas or charcoal grill to medium-high heat (400°F to 475°F).
• Remove the lamb chops from the marinade, shaking off the excess. Grill the chops, turning once, until cooked through, about 6 minutes. Season with more salt to taste, and garnish with lemon wedges and thyme sprigs, if you like.