Pat the lamb chops dry with paper towels, then discard the paper towels.
Rub the lamb chops with the lamb seasoning, ensuring that each chop is covered on both sides in a good layer of spices.
If you are making these ahead of time, place the chops into a lidded container and let marinate in the refrigerator overnight. These are the best when you let the spices marinate into the meat for at least a day.
When ready to cook, remove the lamb from the refrigerator and leave at room temperature while you heat the grill.
Preheat the grill. When the grill is hot, brush and oil the grill.
Place the chops on the hot grill.
Move the chops out of the flame if there is a flare up at any time!
Grill the chops for 3-5 minutes per side, and using an instant read thermometer aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
Remove the chops from the grill when done to your desired temperature and let them rest for 5 minutes before serving.