Coat lamb chops with oil mixture as directed. Marinate in the refrigerator for up to 24 hours, turning the bag occasionally.
Marinate meat as directed. Arrange medium-hot coals around a drip pan in a covered grill. Test for medium heat above pan. Place chops on grill rack over drip pan. Cover and grill for 6 minutes. Turn and grill for 6 to 7 minutes more for medium doneness (160 degree F).
If you use olive oil for the marinade, let the lamb stand at room temperature for 30 minutes before grilling.
290 calories; fat 18g; cholesterol 99mg; saturated fat 5g; protein 30g; sodium 110mg; calcium 20.2mg; iron 2.9mg.