In a non-reactive bowl, whisk together the marinade ingredients.
Add the lamb and coat with the marinade. Cover and refrigerate for at least 25-30 minutes.
Preheat the broiler on high.
Add the loin chops to a broiler pan and discard the marinade.
Broil the chops three minutes per side. Remove from heat, move them to a plate and cover with foil. Let rest for five minutes.
While the lamb is resting, make the ladolemono.
In a small bowl, add the olive oil, lemon juice, oregano, salt, pepper, and dijon mustard.
Whisk well to create a frothy vinaigrette.
Pour over lamb and serve!