1/4 cup melted butter
2 tbsp olive oil
4 garlic cloves
4 sprigs fresh rosemary
2 tsp of oregano
1 lemon
freshly ground black pepper
1 pinch red pepper flakes
Zest the entire peel of the lemon and extract the juice. Put in a bowl and mix with the olive oil and melted butter and whisk to mix thoroughly. Strip the rosemary needles from the stalk and chopped finely, add to the bowl. Next, peel, crush and chop the garlic, add to the bowl. Add the oregano, black pepper and red pepper flakes. Mix all and pour into a large Ziploc bag. Add the lamb chops to the bag and let marinate at room temperature for at least 30 minutes. Prep your grill to 350°. Grill to your liking, although for a nice medium with a little pink I do 5 minutes per side over medium heat.