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.
Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes. Mix all and pour over lamb chops in bowl OR into a large sealable plastic bag, and let marinate at room temperature for at least 30 minutes.
Prep your grill to 350°F (See Note 2). Grill to your liking, although for a nice medium with a little pink I do 3-4 minutes per side until internal temp reaches 130°F over medium heat.
Or substitute 1 teaspoon of fresh oregano leaves, chopped.
Can't grill? Use a cast iron skillet and cook them 3-4 minutes per side until internal temp reaches 130°F.
<p>This recipe for Greek Grilled Lamb Loin Chops was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/lemon-rosemary-grilled-lamb-loin-chops/ </p>