Grilled Lamb Shoulder Chops With Pimentón Rub

• 4 bone-in lamb shoulder chops (preferably grass-fed), about 1/2 lb. each
• About 1 1/2 tbsp. extra-virgin olive oil
• 1 tablespoon plus 1 tsp. dried oregano, crumbled fine
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon bittersweet or sweet smoked Spanish paprika (pimenton)
• 4 lemon wedges

1. Coat lamb all over with oil. In a small bowl, combine oregano, salt, garlic powder, and paprika. Evenly sprinkle all over lamb, pressing it into place.
2. Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.
3. Heat grill to high (450u0b0 to 550u0b0). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.
4. Note: Nutritional analysis is per serving.

chops, extravirgin olive oil, oregano, kosher salt, garlic, bittersweet, lemon wedges

Taken from www.myrecipes.com/recipe/grilled-lamb-shoulder-chops-with-pimentn-rub (may not work)