Lamb Shoulder Chops

4 lamb shoulder blade chops (2 1/2 to 3 pounds)

2 1/2 teaspoons of kosher salt

1 tablespoon coarsely chopped rosemary

1 tablespoon coarsely chopped thyme

2 tablespoons coarsely chopped Greek oregano

four cloves of garlic, finally chopped

1/4 cup, plus 2 tablespoons of olive oil

1/4 cup coarsely chopped spearmint

Sprinkle both sides of the lamb chops with 2 teaspoons of the salt. Stir the rosemary, thyme, oregano, garlic, and olive oil together in a large mixing bowl. Scoop half of this marinade into a small sauce pan for a topping after the chops are grilled. smear both sides of the chops with the remaining marinade and let them sit in the bowl until you are ready to grill. Refrigerate them if you will be more than one hour.

Heat grill to high. When it's ready grill the chops until they are approaching medium well. Cover if necessary and cook long enough so that the connective fat has a chance to render and relax, but not so long is it chops become dry.

Let the chops rest on a platter for 5 to 10 minutes. Put the saucepan with the reserved marinade over medium heat and stirred until the garlic cooks for one to two minutes. Stir in the mint and the remaining half teaspoon of salt. Brush the herb oil over the chops and serve.