• Four 10- to 12-ounce lamb shoulder blade chops, 1/2 inch to 1/4 inch thick
• Kosher salt and freshly cracked black pepper to taste
• 1/4 cup extra-virgin olive oil
• 2 tablespoons roughly chopped fresh oregano
• 1 teaspoon minced garlic
• 1/2 lemon

1. Build a fire in your grill.

2. Dry the chops with paper towels and sprinkle them generously with salt and pepper. When the fire has died down and the coals are hot (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds), place the chops on the grill and cook until well seared, 3 to 4 minutes per side. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat; it should be slightly less done than you like it. When the chops are done, remove them from the grill, cover them loosely with foil, and let them rest for 5 minutes.

3. Meanwhile, in a small bowl, combine the olive oil, oregano, and garlic and mix well.

4. Spoon the garlic mixture over the lamb chops, squeeze the lemon on top of them, and serve hot.