Remove the lamb from the refrigerator and arrange on a platter.

In a small bowl combine the oil, herbs, oil, salt and, pepper. Rub all sides of the chops with the oil and herb mixture.

Set the platter aside to allow the lamb to come to room temperature – approximately 30 minutes.

Preheat the grill for a few minutes until it is hot.

Place the chops on the grill, as many as will fit, and close the lid. Make sure your drip tray is in place. Grill for 6 minutes.

Flip the chops over, close the lid, and grill for another 6 minutes.

Check the internal temperature of the lamb with a meat thermometer. It should read 145°F for medium rare.

Remove the chops to a clean platter or cutting board and season lightly with salt.

Allow to rest for at least 5 minutes before serving.

While the lamb is resting grill the pita bread just enough to get some char marks on both sides of each piece. You can cut these into 4 triangles or wedges, as you would a pizza.

Serve the lamb with the cucumber salad (recipe below) and pita.