Lemon-Pepper Lamb Chops

I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455).

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1  tablespoon  minced garlic
• 4  teaspoons soy sauce
• 4  teaspoons red wine vinegar
• 1  tablespoon extra virgin olive oil
• 1  teaspoon extra virgin olive oil
• 1  tablespoon lemon-pepper seasoning
• 1⁄2 teaspoon dried marjoram
• 2  lbs lamb loin chops (6 to 8 chops, 1 1/2 inches thick)

Directions

1. Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
2. Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.