Lamb chops need just an hour.

About an hour, max two.

Lamb is flavorful enough on its own. You’re not trying to tenderize it (unless you bought cheap chops from a grocery store, in which case, fair enough). The point of a marinade here is to add aromatics and a little acid to brighten things up—not to chemically break down the meat into mush.

Stick with the basics: olive oil, garlic, rosemary, lemon zest, salt, pepper. That’s the gold standard. If you want a twist, go yogurt-based with cumin, coriander, and a grated onion—Greek-ish, works great on the grill. Or do a balsamic-mint situation if you’re feeling fancy. Just keep the acid low and the time short. Anything with vinegar or lemon juice for more than a couple hours and you’ll end up with a gray, mealy exterior.

Don’t let them sit overnight unless you like disappointment.