Ingredients

• 8 cloves garlic
• 6 tablespoons extra-virgin olive oil
• 0.25 cups lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper
• 0.75 teaspoons black pepper
• 2 pounds lamb rib chops or , 1-inch thick

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together garlic cloves, 1/4 cup olive oil, 3 tablespoons lemon juice, 2 teaspoons dried oregano, 2 teaspoons salt, 1/2 teaspoon red pepper, and 1/2 teaspoon black pepper in a small bowl until combined.
3. 3 Place lamb chops in a resealable plastic bag, and pour marinade over chops. Remove air from bag, and seal. Store in the refrigerator to marinate at least 4 hours or up to 12 hours. Remove from refrigerator, and let stand 30 minutes to warm slightly.
4. 4 Preheat an outdoor grill to High (450 to 500 degrees F (230 to 260 degrees C)). Scrape off excess marinade from lamb chops, and discard remaining marinade in bag. Sprinkle chops evenly with 1/2 teaspoon of the salt and remaining 1/4 teaspoon black pepper.
5. 5 Place lamb chops on oiled grates; grill, covered, turning once or twice, until browned and a thermometer inserted into thickest portion of lamb chop registers 130 degrees F (54 degrees C) for medium-rare, about 4 minutes for rib chops and about 6 minutes for loin chops, or to desired degree of doneness. Carefully turn lamb chops with tongs to sear edges, as desired. Transfer lamb chops to a platter; let rest 5 minutes.
6. 6 While lamb chops rest, whisk together remaining 2 tablespoons oil, 1 tablespoon lemon juice, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper, as desired, in a small bowl until combined.
7. 7 Drizzle olive oil mixture over lamb chops, and serve immediately with lemon wedges.

Nutrition per serving