- 1 rack of lamb, sliced into individual pieces
- 3 TBSP olive oil
- Juice of one lemon
- 2 TBSP chopped oregano leaves
- 2 TBDP chopped mint leaves
- 3 1/2 TBSP red pepper flakes
- Lemon wedges
Combine all the ingredients except the lamb in a zip lock bag or shallow pan. Salt and pepper lamb then add the the marinade. Let marinade 4 – 24 hours turning occasionally.
When ready to cook, heat the grill on high and cook 2 – 3 minutes per side. Remove from grill and serve with lemon wedges.