Step 1: Create the Marinade

In a medium-sized bowl, combine all the marinade ingredients: the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, chopped fresh rosemary, sea salt, and black pepper. Whisk everything together vigorously until the mixture is well-combined and slightly emulsified. Taste it – it should be bright, salty, and very aromatic.

Step 2: Prepare and Marinate the Lamb Chops

Take the lamb chops out of their packaging and pat them completely dry with paper towels. This step is crucial for getting a good sear on the grill. Place the dry lamb chops in a large, non-reactive dish (like a glass or ceramic baking dish) or a large zip-top bag.

Pour the prepared marinade over the lamb chops. Use your hands or tongs to turn the chops over, ensuring every surface is evenly coated with the marinade. If using a dish, cover it tightly with plastic wrap. If using a bag, press out as much air as possible before sealing.

Let the lamb marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours. Do not marinate for longer than 4 hours. The high acidity from the lemon juice can start to “cook” the meat (like in ceviche) and negatively affect its texture, making it mushy if left for too long.

Step 3: Prepare the Grill

About 15-20 minutes before you’re ready to cook, prepare your grill for medium-high, direct heat.

• For a Gas Grill: Turn the burners to high and close the lid to preheat for about 15 minutes. Once hot, scrape the grates clean with a grill brush, then reduce the heat to medium-high (around 400-450°F or 200-230°C).

• For a Charcoal Grill: Light a chimney starter full of charcoal. When the coals are covered in a fine white ash, pour them out and arrange them for two-zone cooking (piled on one side of the grill). This gives you a hot zone for searing and a cooler zone to move the chops to if they are flaring up or cooking too quickly. Place the grate on, let it get hot, and scrape it clean.

Step 4: Grill the Lamb Chops to Perfection

Remove the lamb chops from the marinade, allowing any excess to drip off. Place the chops directly over the hot side of the grill. You should hear a satisfying sizzle.

Grill for 2-4 minutes per side for medium-rare, depending on the thickness of the chops and the heat of your grill.

• For rare, aim for about 2 minutes per side.

• For medium-rare (highly recommended for tenderness and flavor), aim for 3 minutes per side.

• For medium, aim for 4 minutes per side.

Avoid overcooking lamb, as it can quickly become dry and tough. Use tongs to flip the chops; a fork will pierce the meat and let precious juices escape.

Step 5: Rest the Lamb

This is a non-negotiable step for juicy meat. Immediately transfer the grilled lamb chops from the grill to a clean platter or cutting board. Tent them loosely with a piece of aluminum foil and let them rest for 5-10 minutes. This allows the muscle fibers to relax and the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.