Make white hot mesquite charcoal fire in barbecue. Wipe lambchops dry and bring to room temperature, sear lambchops over hot charcoal fire to color, one minute each side. Let rest while preparing skillet.

Fry tsp cracked pepper, 4 crushed garlic cloves, 1/2 tsp fennel in medium low heat in olive oil in cast iron skillet. Add seared lamb chops, fry to medium done in skillet, three minutes each side to internal temperature of 140F degrees for medium. Or, six minutes for well done, as greeks prefer their chops.

Drizzle olive oil and pan drippings over lamb chops, squeeze of lemon, pinch of dried oregano, serve with fresh pita bread. Enjoy.