In a large bowl whisk all the marinade ingredients. Reserve 2 tablespoons for the salsa.
Put the lamb chops in the bowl with the marinade and turn to coat. Marinate at room temperature for 30 minutes to 1 hour before grilling.
In a medium bowl combine the red pepper, onion, olives, parsley, mint, and lemon zest. Add the 2 tablespoons reserved marinade and stir to combine.
Prepare the grill for direct cooking over high heat [(conversion imperial=”450° to 550°F” metric=”230° to 290°C”]).
Prepare the grill for cooking over high heat (500°F).
Brush the cooking grates clean. Grill the chops over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the chops registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, and rest the chops at room temperature, indoors, for 3 to 5 minutes.
Brush the cooking grates clean. Grill the chops over high heat, with the lid closed, until the center of the chops registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, and rest the chops at room temperature, indoors, for 3 to 5 minutes.
Arrange the chops on a serving platter or individual serving plates. Spoon the salsa over and around the chops. Sprinkle the feta over the chops and salsa. Drizzle with additional olive oil, if desired.
