by BRIAN KERR
Owner of Central Oregon Restaurant Consulting
3-4 racks of lamb, Frenched. You will need enough for 3-4 bones per person, depending on size of rack
4 tsp garlic powder
1 tsp freshly ground black pepper
4 tsp dried greek oregano, crumbled
1/4 cup extra virgin olive oil
4 lemons, halved, plus lemon wedges for garnish
Herbed shallot dressing
Fresh oregano sprigs for garnish
Combine the garlic powder, pepper and oregano in a bowl. Prep the lamb by removing the excess fat cap and, if you choose, French the bones. Slice between the bones to release individual chops. Pound the chops with your fists to flatten into uniform thicknesses.
Press the seasoning blend into both sides of the meat including the meat on the bones. You can grill immediately or refrigerate for up to 12 hours. Bring to room temperature prior to grilling.
Prepare a hot grill. Just prior to grilling, drizzle the seasoned chops with olive oil and season with salt. Grill for 3 minutes per side for medium rare. Squeeze the lemon halves over them before removing from the grill.
Serve hot, drizzled with the dressing, garnish with lemon and oregano sprigs.