The simple rub we use on lamb chops imparts the fragrance of the Greek kitchen — that appetizing scent of garlic and dried oregano. You can use the same rub on grilled chicken. If you trim your own lamb, save the fat to tuck between cubes of lamb when you grill souvlaki. Set manners aside when you serve these ribs; to get every nugget of succulent meat, you’ll need to pick the chops up.
For the Kokkari Dressing recipe.
- Two 8-rib racks of lamb, about 1 1/2 pounds each
- 2 Teaspoons garlic powder
- 1/2 Teaspoon freshly ground pepper
- 2 Teaspoons dried Greek oregano, crumbled
- 2 Tablespoons extra-virgin olive oil
- Sea salt
- 2 lemons, halved, plus 4 lemon wedges, for garnish
- Kokkari Dressing (see below for recipe)
- Fresh oregano sprigs, for garnish (optional)
Ask the butcher to trim the fat cap (the thick sheet of fat on the outside of each rack) but to leave a thin layer of fat. Some butchers like to "French" the ribs, trimming away the meat between the rib ends to leave the bone exposed, but this meat is tasty and should be left in place. Ask the butcher to cut between the ribs to make a total of 16 single-rib chops.
Put the chops on a work surface and pound the meat lightly with your fist to make it evenly thick and to crack the external band of fat. Combine the garlic powder, pepper, and oregano in a small bowl. Press this seasoning blend onto both sides of the meat, including the meat on the bones. You can grill the lamb immediately, or cover and refrigerate for up to 12 hours; bring to room temperature before grilling.
Prepare a hot charcoal fire or preheat a gas grill to high. Just before grilling, drizzle the seasoned chops with the olive oil, using your fingers to coat the meat evenly, then season generously with salt. Grill the chops, turning once, for about 3 minutes on each side for medium-rare. Squeeze the lemon halves over them just before taking them off the grill. Serve hot, drizzled with dressing and garnished with lemon wedges and oregano sprigs, if using.