Grilled Lamb Chops with Salmoriglio Sauce

• 1 1/2 tablespoons finely chopped fresh oregano
• 1 1/2 tablespoons finely chopped fresh thyme
• 2 teaspoons freshly grated lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt plus additional for seasoning
• 6 tablespoons extra-virgin olive oil
• 4 (3/4-inch-thick) shoulder-blade lamb chops

1. Grind herbs, zest, juice, and 1 teaspoon coarse salt to a paste with a mortar and pestle.
2. Transfer to a bowl and add oil in a slow stream, whisking until emulsified.
3. Season with salt and pepper.
4. Pat lamb dry and season with kosher salt and pepper.
5. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill lamb, turning once, about 4 minutes on each side for medium-rare.
6. Serve sauce spooned over lamb.

fresh oregano, thyme, freshly grated lemon zest, lemon juice, kosher salt, extravirgin olive oil, lamb chops

Taken from www.epicurious.com/recipes/food/views/grilled-lamb-chops-with-salmoriglio-sauce-103372 (may not work)