- 2 tablespoons coarse salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 8-rib racks of lamb (each rack about 1 1/2 to 1 3/4 pounds), each rack cut into 4 double chops
- Greek Potatoes with Lemon Vinaigrette
- Lemon wedges
- Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.