No need for mint jelly or anything else with these lamb chops.  Marinated overnight with lemon, oregano and garlic the lamb takes on the combination of flavors in the most delightful way.

Marinade for 4 – 6 lamb chops

1/2 cup chopped, fresh oregano

1 Tablespoon chopped, fresh rosemary

1 teaspoon grated lemon zest

10-12 cloves of garlic, chopped

1/2 cup dry white wine

1/4 cup fresh squeezed lemon juice

1/4 cup bright, citrusy olive oil

1 teaspoon Dijon mustard

salt, pepper

Coarsely chop the herbs and garlic.

Put into measuring cup or mixing bowl.  Add lemon zest, lemon juice, white wine, olive oil and mustard and generous seasoning of salt and pepper.  Whisk all ingredients together.

Place lamb chops in a heavy zip lock bag, or glass dish for marinating.  Pour marinade over chops.  Marinate all day or overnight in refrigerator.  Turn the chops over a couple times to distribute marinade evenly.

You can grill or broil the chops.  I prefer the grill.  Let the chops come to room temperature before cooking.  Cook to medium rare, or to your preference.

We served these with springy baby zucchini and sunburst squash sautéed with purple onion, salt, pepper, and dill in a little olive oil and a splash of dry vermouth.

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