Lamb chops with herbs

Lamb chops (Aram Boghosian for The Boston Globe; Food Styling/Sheryl Julian, Catherine Smart, and Jill Gibson)
May 25, 2011

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Serves 4

The lemon rind and fresh herbs will intensify if the chops marinate for half a day. You have enough herb mixture to season 12 chops if you want to serve three, rather than two, per person.

1 lemon
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh oregano
Salt and pepper, to taste
8 lamb loin chops, each about 2 inches thick
4 tablespoons olive oil
Extra sprigs of rosemary or oregano (for garnish)
1 lemon, quartered

1. With a vegetable peeler, peel the lemon rind off in wide strips, leaving behind the white pith. Cut the peel lengthwise into thin strips and cut across the strips to chop them finely. In a small bowl, combine the rind, rosemary, oregano, and a generous pinch each of salt and pepper.

2. In a baking dish, arrange the lamb chops in one layer. Sprinkle them with 2 tablespoons of the olive oil and half the herb mixture, pressing the herbs into the meat. Turn the chops over, and repeat with the remaining 2 tablespoons oil and herbs. Cover and refrigerate for at least 1 hour or for up to half a day. Leave the chops at room temperature for 30 minutes before cooking.

3. Light a charcoal grill or turn a gas grill to high.

4. Grill the lamb chops for 3 to 4 minutes on a side, with the cover closed, for medium rare. Continue cooking 2 minutes more on a side for medium done meat. Transfer to a platter and let the chops rest for a few minutes. Garnish with rosemary or oregano and lemon.

Sally Pasley Vargas