Ingredients
- 2 tablespoon garlic
- 1 1/2 tablespoon oregano
- 1 tablespoon greek savory
- 1 1/2 cup olive oil
- 1 1/2 cup black pepper
- 1 1/2 cup salt
- 1 1/2 cup lemon juice
- 16 ounce lamb chops
- 16 ounce lemon
Preparation
Baking Directions:
In a mixing bowl, whisk together the garlic, oregano, savory, olive oil, pepper, salt and lemon juice.
Place the racks of lamb in one or two large pans.
Pour the marinade evenly over the lamb, cover tightly with plastic wrap, and place in the refrigerator.
For maximum flavor, the lamb should marinate overnight.
Prepare the grill: cover 1 cup of wood chips with water (chips are available in many different varieties; we suggest cherry wood or pecan to complement lamb).
Heat a standard gas grill to medium, or light a charcoal grill, allowing the coals to burn to the light ash stage.
Brush or rub grill with olive oil to prevent lamb from sticking.
When the grill has reached the proper temperature, place the soaked wood chips on top of the grill rack (chips will give off a flavorful smoke).
Remove the rack of lamb from its marinade and remove any excess to prevent flare-ups; season with salt and pepper and lay racks on the grill, flesh side down, directly over heat.
Cook 3-4 minutes or until lightly charred, turn over to the bone side, and cook an additional 2-3 minutes.
Transfer to a baking sheet to rest.
When the racks are cool enough to handle, cut into individual chops.
Season with salt and pepper, lightly brush each chop with oil and return to the grill (rack chops cut side down).
Cook 1-2 minutes or until lightly marked, turn chops slightly to make cross marks.
Turn chops over and grill an additional 1-3 minutes for medium rare to medium (for well done, cook an additional 4-5 minutes).
Remove lamb to a platter (grill marks facing up), lightly brush with oil, sprinkle with oregano and serve with lemon wedges, 2 per serving.
