1/2 cup olive oil
3-tsp. apple cider vinegar
3-tbs. fresh chopped oregano
3-tbs. fresh chopped rosemary
1/2 tsp. kosar or sea salt
1/2tsp. fresh ground black pepper
4-tbs. fresh minced garlic
1-8 bone lamb rack, cut into chops about 4oz. a piece
( french out rack and trim off the fat cap)
In a bowl mix together all the ingredients. Put the lamb chops in a large zip lock bag and pour the marinade over them, move the chops around so the marinade coats them well. Marinade for an hour up or to 24 hours
To trim out your rack start at the top of the eye and score it down to the bone, pulling the fat off. next remove the fat in between the bones.
Now you are ready to cut into chops, keep your knife straight so that the chops come out perfect.
You can also use this marinade on swordfish, scallops, chicken..