Herb and Garlic Lamb Chops

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon dried Mexican oregano (not Italian)
• 4 garlic cloves, crushed
• 12 teaspoon kosher salt
• 12 teaspoon coarsely ground black pepper
• 12 lemon, juice of
• 1 lemon, zest of
• 13 cup olive oil (preferably Greek)
• 4 -6 loin lamb chops

1. Bash dried Mexican oregano with a mortar and pestle to release essential oils (this is important).
2. Whisk together everything but lamb chops.
3. Pour mixture into self-sealing plastic bag.
4. Add lamb chops to plastic bag, seal bag, and shake and squeeze to completely coat lamb chops with marinade.
5. Allow to rest in refrigerator for 2-3 hours, turning and shaking once or twice.
6. Remove plastic bag with lamb chops from refrigerator at least 1/2 hour before cooking, to allow to come up to room temperature.
7. Preheat oven to 400 degrees Farenheit.
8. Heat a cast-iron skillet over medium-high heat until quite hot (at least 500 degrees Farenheit surface temperature).
9. Remove lamb chops from plastic bag and shake off excess marinade (discard marinade).
10. Sear lamb chops in skillet for 2 minutes, lifting once half-way through.
11. Turn lamb chops over and sear for another 2 minutes, lifting once.
12. Place skillet in preheated oven for 2 minutes.
13. Turn lamb chops and return to oven for 2-4 minutes until desired doneness (I let it cook to an internal temperature of 155 degrees Farenheit).
14. Allow lamb chops to rest for at least 3 minutes before serving.

rosemary, thyme, oregano, garlic, kosher salt, ground black pepper, lemon, lemon, olive oil, chops

Taken from www.food.com/recipe/herb-and-garlic-lamb-chops-440556 (may not work)