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Ingredients: 3 1/4 to 4 1/2 lb * lamb loin 1/2 Teaspoon(s) freshly ground pepper 1 Teaspoon(s) salt 6 chopped garlic cloves 1/4 Cup(s) dried greek or (1/2 c chopped) oregano 2 Slice(s) juiced lemon 1/3 Cup(s) olive oil Directions: Mix all ingredients, for marinade, together into a paste in a small bowl. Rub paste all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate over night in the efrigerator, turning meat from time to time.To grill lamb chops: depending on their thickness, grill the chops over medium heat for 3-5 minutes per side, turning once or twice. The chops should register 120 - 135 degrees at the thickest part for rare to medium rare.The marinade works equally well with lamb chops, kebabs or butterflied leg of lamb. You can also use it on pork or chicken.*or rib chops for 4 pounds of kebabs
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