Fresh Herb and Olive Oil Lamb Shoulder Chops

Ingredients
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
METHOD
Marinade:
- Roughly chop herbs and put into large Ziploc bag.
- Add crushed garlic, sliced onions, olive oil, fresh lemon juice and pepper. Add chops to bag and coat them well with herb marinade.
- Refrigerate in bag overnight.
- Turn occasionally for better coverage.
Stovetop Method:
- Remove marinated chops from refrigerator 30 minutes before cooking.
- Heat skillet on medium high heat until hot.
- Remove chops from bag and salt to taste.
- 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).
- Let rest 5 minutes prior to serving. Serve with lemon wedges and sautéed onions.
Grilling Method:
- Remove marinated chops from refrigerator 30 minutes before grilling.
- Heat grill on medium until hot. Remove chops from bag and salt to taste.
- Sauté onions in a separate pan on top of stove.
- Place chops on hot grill and cook to desired doneness (about 5 minutes per side, depending on size and thickness of chop).
- Let rest 5 minutes prior to serving. Serve with lemon wedges and sautéed onions.