Fresh Herb and Olive Oil Lamb Shoulder Chops

4 lamb blade or round chops
4 cloves garlic, crushed
1 large onion, sliced
1/2 cup extra virgin olive oil
2 Tbs of chopped fresh mint
2 Tbs of chopped fresh basil
2 Tbs of chopped fresh parsley
Juice of 1 fresh-squeezed lemon
Crushed black pepper, to taste

Marinade:

1. Roughly chop herbs and put into large Ziploc bag.
2. Add crushed garlic, sliced onions, olive oil, fresh lemon juice and pepper. Add chops to bag and coat them well with herb marinade.
3. Refrigerate in bag overnight.
4. Turn occasionally for better coverage.

Stovetop Method:

1. Remove marinated chops from refrigerator 30 minutes before cooking.
2. Heat skillet on medium high heat until hot.
3. Remove chops from bag and salt to taste.
4. Place chops in hot skillet along with onions and cook to desired doneness (about 5 minutes per side, depending on size and thickness of chop).
5. Let rest 5 minutes prior to serving. Serve with lemon wedges and sautéed onions.

Grilling Method:

1. Remove marinated chops from refrigerator 30 minutes before grilling.
2. Heat grill on medium until hot. Remove chops from bag and salt to taste.
3. Sauté onions in a separate pan on top of stove.
4. Place chops on hot grill and cook to desired doneness (about 5 minutes per side, depending on size and thickness of chop).
5. Let rest 5 minutes prior to serving. Serve with lemon wedges and sautéed onions.