Grilled Lamb Shoulder Chops With Pimentón Rub

By Sunset
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4 bone-in lamb shoulder chops (preferably grass-fed), about 1/2 lb. each

About 1 1/2 tbsp. extra-virgin olive oil

1 tablespoon plus 1 tsp. dried oregano, crumbled fine

2 teaspoons kosher salt

1 teaspoon garlic powder

1 teaspoon bittersweet or sweet smoked Spanish paprika (pimentón)

4 lemon wedges

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