1 rack of lamb (usually comes with 8 lamb chops)

1/4 cup extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp salt?

1 tsp pepper

1 tsp dried oregano

3-4 sprigs of fresh mint, stems removed, roughly chopped

2 lemon wedges

1. Using a sharp knife, slice lamb into 8 lollipops and add to a gallon freezer bag.
2. Add olive oil, lemon juice, salt, pepper, oregano, and mint.
3. Seal bag closed and shake until all ingredients are well combined. If desired, add bag into another freezer bag and seal.
4. Refrigerate for at least 2 hours before grilling.
5. Grill on medium heat for about 4 minutes on each side, or until internal temperature reaches 145 °F.
6. Remove lamb chops from grill and add to a large plate.
7. Squeeze lemon wedges to top and enjoy.

HIGHLY recommend getting an instant-read thermometer for grilling. You will never dry out meat again.