1.   In a mixing bowl, prepare the marinade by adding and combining the melted butter or ghee, oil, lemon zest, finely minced onion, grated garlic, salt, pepper, lemon juice, and fresh rosemary. Stir well until thoroughly combined

2.   Pat dry the lamb chops and then, using a pastry brush or your hand, coat both sides of the lamb chops making sure the solid ingredients are well distributed over the surface

3.   Place the lamb chops on the tray and let the marinade sit for at least 30 minutes. Overnight is best. Cover with cling wrap and place in the refrigerator if marinating overnight. Remove from fridge and set on the counter for 30 – 60 minutes to allow meat to get to room temperature

4.   Preheat your dry skillet on high heat and, when the pan is hot, coat with the grapeseed oil. Place the lamb chops in the pan and sear each side for about 2 minutes to brown the outside.

5.   Reduce the stovetop heat to medium and pan grill to desired doneness. Remove from heat and let rest 10 minutes before serving. Enjoy!