We love to serve our lamb with tzatziki on top along with Greek potatoes.
3 large shallots, minced I used regular onions
6 tablespoons chopped fresh rosemary
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar I used honey
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish) optional
Whisk all the ingredients in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
Prepare barbecue or grill (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.