Grilled Lamb Chops

Grilled Lamb Chops

1 frenched Australian rack of lamb (8 ribs)
Kosher salt and cracked black pepper
2 lemons
Extra-virgin olive oil

1 tablespoon dry Greek oregano

SOUVLAKI MARINADE

1 cup extra-virgin olive oil
3 cloves garlic, smashed and chopped
3-4 sprigs thyme
1 fresh bay leaf or 2 dried leaves
2 sprigs rosemary
2 shallots, sliced

Kosher salt and cracked black pepper

Prepare the Souvlaki Marinade by combining all ingredients in a bowl; set aside.
Using a sharp knife, slice the rack of lamb between the bones to make 8 equal chops. Pat them dry with a paper towel. Marinate the chops in the Souvlaki Marinade, refrigerated, for 24 hours.

Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. Lift the chops from the marinade, letting all of it drain away. Season liberally with kosher salt and pepper.

Grill the chops until firm and char-marked, about 3 minutes on each side, depending on how you like the meat done. Rest the meat for a minute or two.
Arrange the chops on a serving platter. Squeeze fresh lemons over the top, drizzle with extra-virgin olive oil, and finish with a sprinkle of oregano. Makes 4 servings.