Grilled Lamb Chops

Mix soy sauce oil garlic thyme ginger pepper and bay leaves together in a bowl.

Place lamb chops in a large zip-top bag or resealable container. Cover with the marinade. Refrigerate for 8 to 24 hours.

Preheat an outdoor grill for high heat and lightly oil the grate. Wipe off marinade from the lamb chops.

Cook lamb chops covered on the preheated grill until browned 3 to 4 minutes. Flip using grilling tongs; do not use a fork as it will let out all of the juices. Close the lid and continue to grill to medium doneness about 5 minutes more. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Be careful not to overcook.