Pat the lamb chops until they’re dry. I like a thicker chop so I slice them thick into 4 chops. If you want to slice them thinner, simply slice into 8 chops.
Mix all of the marinade ingredients together in a small bowl.
Place the chops into a zip top bag and pour in the marinade. Note: I like to reserve ¼ cup of the marinade for pouring over the cooked chops. The freshness of the marinade takes these over the top.
Remove all the air and close the top. I squeeze the bag to get the marinade into the meat. You can marinate for at least 2 hours or up to overnight in the fridge. Flip the bag over here and there to make sure it gets an even coating. Remove from fridge and allow to come to room temp – about 30 minutes – before continuing.
While meat is coming to room temperature, heat the grill to medium high.
Grill the lamb chops for about 3 – 4 minutes per side if you have a thinner chop or 6 – 8 minutes for a thicker one. You can cook them to your liking. I prefer them medium well.
Transfer onto a platter and let them sit (if you can) for a few minutes before devouring. Pour reserved marinade over the chops and enjoy.
Notes
If you use fresh Greek oregano, use about 1 tablespoon. These will taste amazing.
Nutritional Information
I don’t post the nutritional value because I don’t trust the accuracy of the nutritional apps. I’m not a nutritionist and don’t want to post misinformation.
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