Saturday, May 21, 2011
To make the marinade; in a mortar and pestle, mash together 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh oregano, 1 teaspoon minced garlic and juice of 1 lemon.
Coat 6 pieces of the lamb chops with the marinade and let stand at room temperature for at least 1 hour.
Heat grill to high temperature and cook lamb for 10 minutes total (for medium rare), turning once or twice.
Serve with your favorite side dishes.