Ingredients
1/4 cup Greek Oregano Fused Olive Oil
juice of one lemon (1/4 cup)
1/3 cup fresh flat leaf parsley
4 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
8 lamb chops
1 Tbs Picual or Athinolia EVOO
Directions:
Mix first six ingredients in small bowl. Arrange lamb chops in large shallow dish and pour marinade all over lamb, rubbing it into the meat. Cover with plastic wrap & marinate for at least two hours. For more flavor, marinate overnight in fridge, turning from time to time. Allow chops to sit at room temperature for 30 minutes before cooking. Heat a grill pan over high heat and add EVOO just before the chops. Fry or grill lamb 3-4 minutes on each side, depending on thickness until done to your liking. Let rest 5 minutes before serving.