Step by step

Method

4 steps

1. 1

   Whisk 3 tablespoons olive oil, the zest and juice of 1 lemon, 3 finely grated garlic cloves, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Coat 8 lamb loin or rib chops and marinate 20–30 minutes at room temp (or up to 2 hours in the fridge).

2. 2

   Heat a grill or heavy skillet over medium-high until it's properly hot. Pat off excess marinade so it doesn't steam, then sear the chops 3–4 minutes per side for medium — you're looking for a deep brown crust and just a blush of pink inside (about 145°F for medium). Go a minute longer if you like them more done.

3. 3

   Transfer to a plate and rest 5 minutes so the juices settle instead of running all over the cutting board.

4. 4

   Finish with chopped parsley and lemon wedges. You want juicy oregano-lemon lamb with a browned crust — not gray boiled chops or a bitter burned-garlic coat.