Whisk together:
      3/4 cup olive oil
      1/2 cup dry red wine
      1 teaspoon salt
      1/2 teaspoon ground black pepper
Pour the mixture over:
      2 pounds lamb steaks or shoulder chops, about 3/4 inch thick
Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
Preheat the broiler and broiler pan or prepare a medium-hot charcoal fire. Place the meat on the broiler pan or grill rack and cook for 3 to 4 minutes each side for medium-rare. Cook for 1 minute more for medium. Remove the steaks to a warmed platter or plates and serve immediately. If desired, serve with:
      Tapenade, Anchovy Butter