Serves 2

4 medium lamb chops
¼ cup olive oil
¼ cup lemon juice plus the zest of one lemon
1 teaspoon fresh or dried oregano, finely chopped
1 teaspoon fresh or dried rosemary, finely chopped
2 cloves garlic, minced
½ teaspoon salt

Rinse the lamb chops and pat them dry. Place the chops into a large zip lock plastic bag.

Combine all remaining ingredients in a small bowl and whisk until well combined. Pour the marinade into the zip lock bag and massage the bag well so the marinade is distributed evenly.

Place the bag in the fridge overnight.

The next day cook the lamb chops in a frying pan over medium heat.

Serve with salad or cooked vegetables.