Servings: 8

Ingredients:
1 cup Greek olive oil
6 cloves garlic, chopped
1 large yellow onion, coarsely chopped
1 tablespoon fresh oregano leaves, chopped
3 pounds lamb loin-eyes
Fresh lemons, cut into halves

Directions:

1. Whisk together the oil, garlic, onion, and oregano in a large bowl. Add lamb, and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

2. Preheat grill to high heat.

3. Grill the lamb for about 3 minutes on each side, or until the lamb is charred and cooked to medium-rare doneness. Do not over-grill the lamb, as it will dry out.

4. While the lamb is grilling, toss the lemon halves onto the grill, cut side down, and grill the lemon halves just long enough to mark them and heat them through.

5. Remove from the grill, and serve immediately with the grilled lemon halves.