Combine the peppercorns, coriander, mustard seeds in a coffee grinder or mortar and pestle and process until coarsely ground. Transfer to a bowl and stir in the paprika, salt, garlic and onion powder, dill and red pepper flakes. Transfer to a bowl. Alternatively if you do not want to grind your own spices, you can use ground peppercorns, coriander and mustard seeds or buy a prepared blend.
Season both sides of the lamb chops liberally with the rub. Return to the refrigerator while you prepare the grill. The lamb can be seasoned up to 4 hours before grilling.
Start a triple-stacked pile of wood consisting of 6 splits of wood on one side of the grill about 45 minutes before you want to start cooking. A two-layer fire will burn faster, which will allow you to start cooking earlier, but it won’t create enough embers for all-day grilling. Oak is a nice all-purpose, easy-to-find choice and will create the most traditional Argentinean flavor.
Once the wood is stacked, run the ignition burners for 5 minutes to start the fire. For more tips on starting and maintaining your fire, read our post about cooking Argentinean-Style Asado on the Gaucho Grill. Keep the grill grates well above the flames to prevent soot from building up on them. The soot can transfer to the food, discoloring it and creating undesirable flavors.
Once the fire is ready, lower the grill grate to about 8 inches above the fire. Brush the lamb chops lightly with olive oil on both sides, then place them on the grill.Grill until golden brown and a crust forms on both sides and an instant-read thermometer inserted into the center of each chop registers 130 degrees for medium-rare, 2 to 3 minutes per side.
Remove chops to a platter, season with the parsley lemon mixture, loosely tent with foil and let rest for 10 minutes. Serve withMinty Green Zhoug on the side.
