Combine the parsley, garlic, and lemon zest in a small bowl.
Place the lamb chops in a resealable plastic bag set in a shallow dish. Add half of the parsley mixture and the oil to the chops in bag; seal bag. Turn to coat. Marinate in the refrigerator for 2 to 12 hours. Reserve the remaining parsley mixture.
Remove the lamb chops from the marinade and season lightly with salt and pepper. For a gas or charcoal grill, grill chops on the rack of a covered grill over medium-high heat for 2 to 3 minutes per side. Remove from the heat and let stand for 5 minutes. Sprinkle with reserved parsley mixture just before serving.
Little fingers can easily pick up the chops and eat the meat right off the bone.