make a screamin' hot lump charcoal fire
pat dry four 1.5 in thick lamb t-bones
add, in order, 1/2 t very coarse salt, ground pepper to cover and two large pinches dried oregano ground between your fingers
rub this in, turn over onto a dry surface like a plate, and repeat the rub process on the flip side
place on grill and cover. set vents to open position
3 minutes rare 4 med rare 5 medium per side then flip
move to indirect for 5 minutes
wait 5 minutes before slicing in and tasting the goodness
a sauce for this might also be nice, but then it wouldn't be churrasco