Never tried before but you can’t go wrong with the sweet lamb they have at The Butcher Shop. Just get 1 1/2 inch chops . Crush Garlic and fresh rosemary in EVOO and let sit 15 min as you let chops come to room temperature. Then brush cops with the oil and coat top with mash. Rest another 15 min as grill heats up hot as you can. Place chops coated side up on hot grill and cover. Don’t peek for 4 min . Then scrape mash off with spatula before turning over. Wait another 4 min, then move chops to indirect heat side and turn off burners. Close cover for 4 min. Serve with roasted new potatoes and spinach. A Italian red wine pairpairing. Adjust times for your grill. You want very pink inside.