Contributed by "Local Flavours: Cooking and Eating from America's Farmers' Markets" by Deborah Madison

Ingredients

1/2 cup olive oil
1 bunch chopped fresh oregano
1/2 tsp sea salt
1/2 tsp red pepper flakes
8 lamb chops
1 lemon, sliced

Instructions

Combine the oil, oregano, salt, and pepper flakes. Pour over the lamb, turn to coat well, then add the lemon. Marinate at room temperature for 1 hour, or cover and refrigerate for several hours. Bring to room temperature before grilling.

Preheat a gas grill to hot, or build a wood fire. Grill 4 inches or so from the heat, allowing 3-5 minutes per side, depending on the thickness.

**This simple marinade would also work for chicken, fish, vegetarian options such as tofu, or veggie kabobs (eg. zucchini, cherry tomatoes, potatoes).

**Looking for certified organic lamb? Try Fre-Da-Ro Farm at (250) 838-6684, or Ravenstoft Farm (250) 838-6605, both located in Enderby, BC.

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