Preheat oven to 350 degrees
I make the marinade first. I put the olive oil, garlic cloves, oregano, and rosemary in a food processor. Then, I add Dijon mustard, lemon juice and zest, and a splash of wine. Finally, I zap it up until it’s smooth.
Juice and zest of 1 lemon, 3 garlic cloves, sprig or two of fresh rosemary, small handful of oregano, 1/2 glass wine, 1 tbsp dijon mustard per rack of lamb or per 4 chops, 1/4 cup olive oil
Let the lamb chops sit in this marinade for a couple hours. You can also just cook it in the marinade and it turns out the same.
3 lb lamb rib chops
Season the lamb chops with some salt and pepper.
Salt, pepper
Line a baking dish large enough to hold this with some parchment paper. It tends to cook better on the parchment.
Place the marinated chops on the paper. If in a hurry, spread some marinade on the pan first. Then place the chops on the pan and pour the rest of the marinade on top. Give the lamb some salt and pepper and an extra rosemary sprig on top if available.
Cover the lamb chops with another sheet of parchment paper. I like to get the paper wet first to prevent any scorching of the parchment. Just tuck it around the edge.
Bake in the oven at 350 degrees for 90 minutes.
Remove the top paper and roast the chops another 15 minutes or so until browned. Flip them over and roast for another 15 minutes.
