Cut two racks of Australian lamb into chops, and place in an oversized bowl. You should have at least 12 or more chops. Add 2 finely chopped cloves of garlic, three teaspoons of finely chopped oregano, a sprinkle of dried ground coriander and ta sprikle of dried ground cumin, one tablespoon of olive oil, 1 heaped teaspoon of Dijon mustard and the juice of half a lemon and mix in bowl. Then rub the ingredients all over the chops, refrigerate for an hour or till your guests come. Throw the lamb chops onto a medium heat grill after seasoning with kosher salt and black pepper. Cook to your liking, it won't take long at all.