Marinated Greek Lamb Chops and Roasted Brussel Sprouts

The last time we were at the grocery store we saw some beautiful lamb chops. We decided that we'd get them and figure out how to cook them later. When the day came to cook them, our decision came down to either a Greek-style marinade, or a recipe involving a crust. Because we felt like a lighter dish, we decided that we'd do the Greek-style marinade. Greek Lamb Chop recipes may have variations, but we didn't find many in our research. Every recipe has four major ingredients: oil, lemon juice, oregano and garlic (and salt/pepper). Most recipes call for using 8 chops, but we made due with 6 big ones. The recipe is very simple:

1/3 cup of oil
1/2 cup of fresh oregano (or a tablespoon of dried oregano)
6 chopped garlic cloves
The juice from 2 lemons
Salt and Pepper

Mix them all up, and pour over the chops:

We put them in a baking dish to marinade, but you can use a bag too. We marinated about four hours, turning the chops occasionally.

The chops cook pretty quickly once you get them in the broiler, so before we got to cooking the chops, our next step was preparing the brussel sprouts. I have no idea how to tell you how many brussel sprouts we had (two handfuls?), but it doesn't matter--the recipe is the same regardless of the amount. We halve them, put them in a baking pan, cover them in oil, salt and pepper:

Cook for 30-35 minutes in an oven pre-heated to 400 degrees, stirring occasionally. When we took them out we drizzled some balsamic vinegar over the sprouts:

Time to cook the chops! Transfer the chops to the broiler pan, and drizzle a little of the marinade over them. The recipes we saw called for 3 minutes in the broiler for medium rare chops. We wanted them cooked a little more, and had them in for about 5-6 minutes on each side (also, we had big chops, so they don't cook as quickly). Take out the chops, plate and serve!

(and put on music, pour some wine, and light candles):