1. In a shallow baking dish, combine the garlic, lemon zest, olive oil, salt and pepper.
2. Add the lamb chops and turn to coat. Refrigerate, covered, for 30 minutes. (N.B.: This is what the recipe says, but I would leave them out of the refrigerator for up to 30 minutes before cooking. If it's going to be longer, put them in the refrigerator and then take them out 30 minutes before cooking).
3. When you are ready to eat, remove the lamb from the marinade, and working in batches if necessary, cook in a large skillet over medium-high heat until medium-rare, about 2-4 minutes per side.
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