In a small bowl combine all of the ingredients until you get a paste.
Spread the paste over the lamb and refrigerate for 1 hour or overnight for a stronger flavor.
Heat the grill to high 500 F. While the grill is warming up, let the lamb sit at room temperature for about 30 minutes.
Place the lamb fat side down and sear for about 5 minutes.
Move the lamb off the direct heat and flames and cook until internal temperature reaches 120F for medium rare. Best way to make sure the meat is cooked properly is with a meat thermometer.
Transfer the lamb to a cutting board and let sit for 15 minutes. It will continue to cook while it rests.
Cut the lamb into chops and serve as is or topped with some chimichurri sauce.