1 rack of lamb, frenched and trimmed (yields 8-9 chops)
1 juicy lemon
1 handful of Greek oregano
sea salt and fresh cracked pepper
XV olive oil
- Slice the rack of lamb into individual rib chops.
- Season chops with freshly ground pepper and moisten with olive oil. For a nice touch, try using rosemary-infused olive oil.
- Broil or grill at high heat to sear the chops (best served medium to medium rare, but cook to your liking).
- Place on a heated serving plate. Season with fine sea salt and sprinkle with freshly squeezed lemon juice and Greek oregano.
Accompany with baked artichokes, grilled eggplant or zucchini, and a tomato and onion salad. Serve with a Sicilian Nero d’Avola or a Shiraz.