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Lemon-tarragon lamb chops

1 tbsp. Lemon Zesto
1 tbsp. lemon juice (bottled is fine)
1 tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. salt
1/2 tsp. black pepper
4 lamb chops, each about 1 1/2 inches thick

METHOD:
In a small bowl, stir Zesto with lemon juice, oil, garlic, tarragon, salt and pepper. Preheat broiler. Line a broiler pan with foil. Then set a rack on top. Grease rack with vegetable oil. Slash fat side of lamb chops. Place chops on rack. Generously brush about half of mixture overtop of chops.

Place broiler pan about 5 inches from heat and broil chops for 7 minutes. Then turn chops over, brush with remaining mixture and continue broiling until lightly golden for medium rare or browned for medium chops, about 5 more minutes.