I receive a lot of requests for meat recipes, since we mostly use vegetarian ones.
Note that this recipe works well with tofu or tempeh as well! Enjoy . . .
½ cup olive oil
1 large handful chopped oregano
1/2 tsp. sea salt
½ tsp. red pepper flakes
8 lamb chops
1 lemon sliced
Combine the oil, oregano, salt, and pepper flakes. Pour it over the lamb, turn to coat it well, then add the lemon. Marinate at room temperature for 1 hour or cover and refrigerate for several hours. Bring it to room temperature before grilling. Preheat a gas grill to hot or build a wood fire. Grill 4 inches or so from the heat, allowing 3 to 5 minutes per side, depending on the thickness.
From Local Flavors, Deborah Madison