Grilled Lamb Chops in White Wine and Lemon

We are not huge lamb fans, but this was good for something different. By now you should see a pattern with the garlic mashed potatoes. One of our favorite sides.

Ingredients:
4 lamb shoulder shops
Marinade:
1 cup white wine
1/2 cup lemon juice
2 tablespoons dried oregano
1 tablespoon granulated garlic
Greek Style Rub:
3 tablespoons kosher salt
3 tablespoons black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon garlic powder

Trim fat from the lamb chops and place them in a single layer in a Ziploc Bag.

Mix together the marinade ingredients. Pour over the chops, and press the air out of the bag.

Allow the meat to marinate for at least two hours. If the marinade doesn't cover the chops, turn the bag periodically so both sides absorb the flavor.

When you are ready to cook, remove the chops from the marinade. Rub both sides with the Greek-style rub.

Prepare your grill for cooking. Set up for direct cooking at 450°.
Cook the chops for 5 minutes per side for a medium to medium-rare finish.

Serve immediately.