Squeeze one lemon to get about 2 tbsp fresh lemon juice.
Quarter the other lemon to be used to serve with the lamb chops at the end.
Mince the shallot using a blender or a mortar and pestle.
In a bowl, mix the freshly squeezed lemon juice, minced shallot, garlic, black pepper, green oregano, normal oregano, olive oil and sea salt. This will be your marinade. Make sure to add the salt ahead of time because it helps when you’re marinating the lamb.
Rub this seasoning well into the lamb chops.If you’re in a hurry, then keep the lamb outside for 30 mins and then begin grilling. Otherwise, keep it refrigerated for about 2 hours at least before you start grilling.
For grilling, I prefer a cast iron pan, but if you don’t have one a normal non-stick pan will do fine. Bring it to high heat and then add just a teaspoon or two of olive oil to the pan.
Grill the lamb chops for about 5-6 mins on each side. I’m a fervent user of a meat thermometer and I check to make sure the internal temperature of the lamb is 145 F before removing it from the grill.