Greek oregano is often sold on the branch in a large bag. Save yourself some cleaning up and just shake the leaves out of the bag.
8 lamb cutlets (preferably not frenched,see tip)
1 tsp dried Greek oregano,plus extra for serving
4 garlic cloves,bruised
3 tbsp extra virgin olive oil,plus 1 tbsp extra for drizzling
juice of ½ lemon
salt and black pepper,to season
extra lemon wedges,to serve
tzatziki,to serve
Combine the lamb cutlets with the oregano,garlic,olive oil and lemon juice and season well with salt and pepper. Refrigerate overnight.
Heat a barbecue grill until very hot and grill the lamb chops for about 3 minutes on each side or until cooked to your liking.
Remove and drizzle with extra olive oil,scatter with a little more oregano and allow to rest for 5 minutes. Serve with lemon wedges.
Adam’s tip:Frenched lamb cutlets have had the meat and fat removed from the rib bone. Because I think the fat makes for a tastier cutlet,I prefer them un-frenched.
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