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1
In a bowl or sealable plastic bag, combine the garlic, oil, oregano, lemon zest, and lemon juice.
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2
Season the lamb chops with salt and pepper.
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3
Add the chops to the marinade and turn to coat.
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4
Marinate for about 30 minutes at room temperature or refrigerate, covered, overnight, turning the meat occasionally.
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5
When ready to cook, heat the broiler or prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes.
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6
Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds).
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7
Or, for a gas grill, turn on all burners to High, close the lid, and heat until very hot, 10 to 15 minutes.
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8
Remove the chops from the marinade, scraping away the excess.
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9
Broil about 3 inches from the heat or grill over medium-hot coals (medium-high on a gas grill), 3 to 5 minutes per side, turning once or twice.
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10
For rare to medium-rare, the internal temperature should register 120 to 135F on an instant-read thermometer.
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11
Serve immediately.
