Herb and Garlic Lamb Chops

This is my son's favorite lamb chops recipe, and lamb chops is his favorite food.

• Ready In: 2 hrs 40 mins
• Serves: 2-3
• Yields: 4-6 lamb chops

Ingredients

• 1  tablespoon  chopped fresh rosemary
• 1  tablespoon  chopped fresh thyme
• 1  tablespoon dried Mexican oregano (not Italian)
• 4  garlic cloves, crushed
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon  coarsely ground black pepper
• 1⁄2  lemon, juice of
• 1  lemon, zest of
• 1⁄3 cup olive oil (preferably Greek)
• 4 -6  loin lamb chops

Directions

1. Bash dried Mexican oregano with a mortar and pestle to release essential oils (this is important).
2. Whisk together everything but lamb chops.
3. Pour mixture into self-sealing plastic bag.
4. Add lamb chops to plastic bag, seal bag, and shake and squeeze to completely coat lamb chops with marinade.
5. Allow to rest in refrigerator for 2-3 hours, turning and shaking once or twice.
6. Remove plastic bag with lamb chops from refrigerator at least 1/2 hour before cooking, to allow to come up to room temperature.
7. Preheat oven to 400 degrees Farenheit.
8. Heat a cast-iron skillet over medium-high heat until quite hot (at least 500 degrees Farenheit surface temperature).
9. Remove lamb chops from plastic bag and shake off excess marinade (discard marinade).
10. Sear lamb chops in skillet for 2 minutes, lifting once half-way through.
11. Turn lamb chops over and sear for another 2 minutes, lifting once.
12. Place skillet in preheated oven for 2 minutes.
13. Turn lamb chops and return to oven for 2-4 minutes until desired doneness (I let it cook to an internal temperature of 155 degrees Farenheit).
14. Allow lamb chops to rest for at least 3 minutes before serving.