Lemon-Garlic Marinated Lamb Chops

Yield: 8 servings
2 tablespoons olive oil
1 teaspoon grated lemon zest (colored portion of peel)
2 tablespoons freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon dried oregano
3 tablespoons minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds lamb chops, trimmed of all visible fat (see note)
1. In a small bowl, stir together oil, lemon zest and juice, oregano, garlic, salt and pepper.
2. Put chops in one or more resealable plastic bags; add marinade and turn to coat. Seal and marinate for 20 minutes to 1 hour at room temperature, turning occasionally.
3. Heat broiler, grill or grill pan over medium heat. Remove chops from bag and discard marinade.
4. Grill or broil 4 to 5 minutes per side for medium-rare or to desired doneness.
Per serving: 215 calories; 10g fat; 3.5g saturated fat; 91mg cholesterol; 29g protein; no carbohydrate; no fiber; 226mg sodium.
Note: For easier serving sizes, ask your butcher to cut lamb chops about 4 ounces each, for a total of 16 chops