Persian limes and oregano provide a surprisingly light and pleasing contrast to the distinctive flavor of lamb. Grilling on the fire adds a smoky note and compliments the flavor of the lamb like nothing else can. Serve this with lots of garlicky mashed potatoes and a fresh green salad.

3 pounds lamb, cut into 1/3 pound portions, or thick-cut lamb chops
1/2 c mayonnaise
2 tbsp fresh oregano
1 lime, zest and juice, included
1 tsp salt
1/2 tsp pepper
1/2 c Better Batter all purpose flour


Put the lamb into a large mixing bowl, and combine with all other ingredients. Let sit for 3-8 hours, or refrigerate overnight.

Let come to room temperature.
Heat your grill to medium high.
Grill lamb pieces/chops for 7-10 minutes per side, or until desired doneness is reached.

Let rest for 5 minutes, wrapped in foil, before serving.