Cut the ribs into individual pieces, if they are still in rack form, and place them in a plastic zip bag or other container with lid and refrigerate until you are ready to marinate.

When you are ready to marinate your chops, mix the olive oil, lemon juice and zest, garlic, oregano, salt and pepper in a mason jar (or any jar with lid), put on the lid and…shake, shake, shake well until fully combined and pour half of it over the lamb and stick them back into the refrigerator to marinate for 4 to 6 hours. Reserve the rest of the marinade in the frig until right before you start grilling.

Every couple of hours, go back to the frig and massage the bag and turn it so marinade gets to all sides. If you put them in a container just use some tongs and give them a stir.

Thirty minutes before you are ready to grill, take the chops, and reserved marinade, out of the fridge to come to room temperature.

Fire up your grill and grill your chops to a safe temperature of your liking, at least 145 degrees Fahrenheit, discard the marinating liquid that was already in with the chops.

Remove from grill into a small roasting pan or heatproof casserole dish, shake the reserved marinade in your jar and pour it over the cooked lamb chops, cover (don’t seal) with a piece of foil and let sit for 15 minutes to 30 minutes to rest and to infuse the yummy marinade into the meat while you get out your sides 🙂 .