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Lamb Rib Chops, Broiled Greek Style

Lamb shoulder steak
Olive oil
Salt; to taste
Freshly-ground black pepper; to taste
Oregano; to taste

Remove the bone from lamb rib chops or lamb shoulder steak. I prefer the shoulder steak because it is a bit moister. Pound the meat fairly thin, using a metal meat pounder. Brush with olive oil and garlic, and sprinkle with salt and pepper and oregano. Grill or broil quickly so the meat remains tender. Use high heat for this.

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