Source: Michael Psilakis - Food and Wine, August 2010 and Michael Symon - Epicurious
adapted by http://theresalwaysthyme.blogspot.com
24 baby lamb chops or 12 larger lamb chops
1/4 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon dried Greek oregano
about 3 or 4 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
salt and pepper, to taste
For Sauce: In a bowl, whisk the lemon juice with the mustard, oregano and the olive oil. Season the sauce with salt and pepper, to taste. Set aside.
For Marinade: In a food processor or blender, whiz the shallots, mint, oregano, garlic, sugar, oil, lemon juice, zest, salt and pepper together.
Pour the marinade into a large ziploc bag, or in a baking dish. Put the lamb chops in the bag, zip it closed and shake to cover the chops with the marinade. Refrigerate for at least an hour or more, shaking the bag occasionally. If using a dish, turn the chops over after about 30 minutes.
Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
Grill over medium-high heat until nicely done on the outside and medium-rare inside. Transfer the chops to a platter and drizzle with the ladolemono. Sprinkle with the parsley and mint and serve.
Grill lamb chops over medium-high heat to desired doneness, about 3 - 4 minutes per side for medium-rare. Transfer lamb chops to a platter and drizzle with the lemon sauce. Garnish with fresh oregano sprigs (parsley or mint) and serve.