Grilled Rosemary Garlic Lamb Chops with Ladolemono

For the Ladolemono:
1 In a mason jar, combine the olive oil, lemon juice, oregano, parsley, salt and pepper. Seal tightly with a lid and shake vigorously until emulsified. Taste for seasoning and adjust with lemon juice, salt and pepper as desired.
For the Grilled Lamb Chops:
3 In a bowl, combine the lamb chops, olive oil, lemon juice, garlic, rosemary, salt, pepper and chili flakes. Toss to coat, cover and refrigerate 1 to 4 hours.
4 Preheat your Traeger Grill to 500F (if using the ModiFire Sear Grate, preheat to 475F). If using a conventional grill, preheat to medium-high direct heat.
5 Place the lamb chops onto the grill and cook, undisturbed, until grill marks form, around 3 minutes. Flip and cook the other sides until grill marks form and the thickest part of each chop registers 135F for a medium center, around 3 more minutes. Transfer the lamb chops to a serving platter and let them rest at least 5 minutes before serving with the Ladolemono sauce and Spanakorizo (see recipe above).