MARINADE:
3 cups extra virgin olive oil
Juice from, 6 lemons
Lemon zest from, 2 lemons, finely grated,
3 tablespoons finely chopped fresh mint,
4 tablespoons chopped salad burnet
Salt and pepper, to taste
FOR LAMB:
1/2 marinade recipe (above),
1 tablespoon finely chopped fresh dill,
12 lamb chops
Combine ingredients for dressing/marinade. Add dill to remaining half and marinate chops in this for at least one hour, preferably overnight.
Preheat oven to 400°F. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops till done, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes before serving.
Serve with salad. Recipe by [Arabic Bites]