Here’s to another 25 more years of serving fine Italian cuisine to the people of Phoenix!

Ingredients
1 rack of lamb, frenched and trimmed (yields 8-9 chops)
1 juicy lemon
1 handful of Greek oregano
sea salt and fresh cracked pepper
XV olive oil

1. Slice the rack of lamb into individual rib chops.
2. Season chops with freshly ground pepper and moisten with olive oil.  For a nice touch, try using rosemary-infused olive oil.
3. Broil or grill at high heat to sear the chops (best served medium to medium rare, but cook to your liking).
4. Place on a heated serving plate. Season with fine sea salt and sprinkle with freshly squeezed lemon juice and Greek oregano.

Accompany with baked artichokes, grilled eggplant or zucchini, and a tomato and onion salad. Serve with a Sicilian Nero d’Avola or a Shiraz.