Quick Lamb Loin Chops With Herb Marinade

4 Strauss Lamb Loin Chops, also called T-bone chops.

For Marinade: 

1 package each fresh rosemary and mint – stems removed

1 bunch fresh parsley

½ cup chopped red onion

4 to 6 peeled garlic cloves

Zest of one lemon

¼ cup fresh squeezed lemon juice

½ cup extra virgin olive oil

1 tsp Kosher or sea salt

1 tsp course freshly ground black pepper

Marinade Method:

1. Blend all marinade ingredients in a food processor or blender. Place lamb chops in a plastic bag or deep baking dish. Cover lamb chops with marinade, ensure each chop is coated well, and refrigerate for 30 minutes.

2. For the best results, bring the chops to room temperature by removing chops from refrigerator 30 minutes prior to broiling or grilling. Transfer the marinade to a saucepan and cook marinade over medium-high heat, boil for a minimum of 5 minutes. Reserve and set aside.

Broiler Method: 

1. Position oven rack 6 inches from broiler. Preheat broiler on high.

2. Place lamb chops on broiler pan and broil for about 5 minutes on each side, until the desired doneness. Watch closely while broiling. For medium-rare, remove chops when the internal temperature of chops reaches 130°.

3. Let chops rest for 5 minutes before serving. Top each chop with a drizzle of extra virgin olive oil and the cooked marinade. Serve and enjoy!

Grill Method: 

1. Preheat grill to medium-high. Grill chops for about 5 minutes per side until the desired doneness. For medium-rare remove chops when the internal temperature of chops reaches 130°.

2. Let chops rest for 5 minutes before serving. Top each chop with a drizzle of extra virgin olive oil and the cooked marinade. Serve and enjoy!