Eight 4-ounce lamb loin chops, fat trimmed, or rib chops
In small bowl, mix olive oil, lemon juice and zest, herbs, garlic, salt and pepper.
Place lamb chops in large zip top bag. Pour marinade over and close bag. Massage marinade into chops and marinate at room temperature at least 20 minutes and up to one hour.
Heat grill pan over medium heat and grill 2-3 minutes per side for medium rare.
Rest one or two minutes before serving.
If desired, chops can be broiled. Preheat broiler to high, broil chops 2-3 minutes per side.
For thick chops (one and a quarter inch), try roasting them in the oven. Preheat oven to 400°F. Heat a heavy large ovenproof skillet over high heat, add a tablespoon of oil, and the lamb chops. Sear both sides (about 3 minutes each side). Put the skillet in the oven and roast about 10 minutes, or until medium rare Remove from oven, put the chops on a platter, cover with foil, and let it rest for about 5 minutes.