1.Heat a char-grill pan or barbecue over moderately high heat. Combine garlic, half the oil and half the oregano in a large bowl. Add lamb; toss to coat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.
2.Meanwhile, cook beans in a medium saucepan of boiling water for 2 minutes or until just tender. Rinse beans under cold water; drain.
3.Combine beans in a large bowl with tomato, cucumber, olives. feta, vinegar and remaining oil and oregano. Serve lamb with salad. Top with extra oregano.
We used forequarter chops; shop around for any type of chop on special.