A Bachelor & His Grill's"Mint-Pistachio Pesto," recipe below
Place the lamb chops in an air-tight plastic bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 1-4 hours, turning occasionally.
Remove the chops from refrigerator 20 minutes before cooking, bringing the meat back to near room temperature.
Preheat the grill to high.
Gently lay the lamb chops over direct heat of the grill's hottest grates, searing for 3-4 minutes per side for medium rare (135 degrees internal temperature) or 4-6 minutes per side for medium (145 degrees).
Remove the chops from the grill and immediately, place them under a tin foil tent for 3-5 minutes to rest.