• Make the marinade by mixing the olive oil, the zest of the lemon, the juice from the lemon and the oregano and salt and pepper. Coat the lamb loin chops well, cover and refrigerate up to 24 hours. Bring to room temperature before you begin grilling.
• Pat dry excess marinade from the lamb chops and season with salt and pepper to taste.

Charcoal Grill

• Light a large chimney starter with about 5 quarts of briquettes and when ash covered open the vents almost completely and add the charcoals, closing the lid for about 5 minutes. Grill the loin chops for 3-4 minutes per side and about one minute on the short sides. Turn them around as needed. Try to place smaller ones on the periphery of the direct heat source. Remove when the internal temperature registers within the range of your desired doneness (see temp chart below).

Gas Grill

• Turn on the burners to hot, close the lid and after ten minutes adjust the temperature to medium-hot. Grill the loin chops for 3-4 minutes per side and about one minute on the short sides. Turn them around as needed. Try to place smaller ones on the periphery of the direct heat source. Remove when the internal temperature registers within the range of your desired doneness (see temp chart below).
• Transfer the cooked chops to a platter or sheet pan and loosely tent with foil. Allow 5 to 10 minute rest.
• While the loin chops are resting, make the sauce. Combine the olive oil, oregano, garlic, lemon juice and salt and pepper in a lidded container or a small jar. Tightly close the lid and shake vigorously for about 30 seconds. Drizzle the sauce over the chops or allow diners to do so to taste.