Prep (15 minutes):

1. Make the marinade: In a bowl, combine the olive oil, chopped red bell pepper, chopped onion, chopped fresh rosemary (or dried rosemary), black pepper, dried chives, ground coriander, crushed red pepper flakes, and dried parsley flakes. Mix well to create a flavorful marinade.

2. Marinate the lamb chops: Pat the lamb chops dry with paper towels. Place the lamb chops in a shallow dish or resealable bag. Pour the marinade over the lamb chops, ensuring they are well coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight. Marinating allows the flavors to penetrate the meat, resulting in juicier and more flavorful lamb chops.

Cooking (20 minutes):

1. Preheat the grill: Preheat your grill to medium-high heat (around 400°F to 450°F). You can use a charcoal or gas grill for this recipe.

2. Oil the grill grates (optional): Lightly brush or oil the grill grates to prevent sticking.

3. Grill the lamb chops: Remove the lamb chops from the marinade, letting any excess drip off. Discard the leftover marinade (do not reuse it to avoid consuming raw meat juices). Place the lamb chops on the preheated grill.

4. Cooking time: Grill the lamb chops for 4-6 minutes per side, or until cooked to your desired doneness. Here's a guide for lamb chop doneness based on internal temperature:
   Rare: 120°F (49°C)
   Medium-rare: 130°F (54°C)
   Medium: 140°F (60°C)
   Medium-well: 150°F (66°C)
   Well-done: 160°F (71°C)
   Tip: Use a meat thermometer to ensure the lamb chops are cooked to your preferred doneness. Insert the thermometer into the thickest part of the chop, without touching the bone.

5. Rest the lamb chops: Once cooked through, transfer the lamb chops to a plate and tent them loosely with aluminum foil. Let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful lamb chop.

Serving (5 minutes):

1. Garnish and serve: Transfer the rested lamb chops to serving plates. Garnish with chopped fresh parsley and serve immediately with your favorite sides, such as grilled vegetables, mashed potatoes, or couscous.

Tips:

• You can use a mortar and pestle to grind the whole spices (black pepper, coriander) for a more robust flavor.

• Marinating the lamb chops for longer (overnight) will result in even deeper flavor penetration.

• If you don't have fresh rosemary, you can substitute ½ teaspoon of dried rosemary for the fresh herb.

• Don't overcrowd the grill. If grilling multiple lamb chops, cook them in batches to ensure even cooking.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium heat or in the microwave.

Enjoy this delicious and flavorful grilled lamb chops with red pepper and onion marinade recipe!