| 1 | tbsp. | chopped fresh thyme |
| t | tbsp. | chopped fresh rosemary |
| 1 | tbsp. | chopped fresh oregano |
| 1 | tbsp. | extra-virgin olive oil |
| 1 | tsp. | fennel seeds, crushed |
| 1 | clove | garlic, minced |
| 1/2 | tsp. | pepper |
| 1/4 | tsp. | salt |
| 1 | lb. | lamb medallions |
Place on greased grill over medium-high heat; close lid and grill, turning once until medidum rare, about 8 minutes.
Makes 4 servings.