What's the best way to produce a resonable amount of finely
chopped lemon zest? I'd like somehow to lost as little
essential oils as possible, but they tend to spray out
when you chop them.

If it makes any differce, this is going into a meatball
recipe (free-range ground chuck, olive oil, milk, mexican
oregano, paprika, arbol, black pepper, sea salt)

One though I had is pre-soaking the lemon zest in the milk.
Or maybe the olive oil. But how best to chop it without
flavor loss?

Steve