3 large shallots, minced
6 tbsp chopped fresh mint
6 tbsp chopped fresh oregano
6 large garlic cloves, minced
1 tbsp sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tbsp evoo
3 tbsp fresh lemon juice
1 tbsp finely grated lemon peel
Fresh oregano sprigs (for garnish)
Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper (don't forget this step like we did). Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.