In a large bowl mix Salt, red chilli flakes and black pepper lamb chops mix well. Set aside.
In a food processor or using a mortar and pestle, blend rosemary, garlic, ginger and paprika, thyme, lemon juice and oil.

Marinate the lamb chops with the herb mixture for at least 2 hours. For the best results, let it marinate overnight in the fridge. The longer the better.
When ready to grill, bring lamb chops to a room temperature.

Heat up a grill, cast iron, grill pan until hot. Cook lamb chops for about 4-5 minutes per side flipping once, until browned and cooked to desired doneness.

When the lamb chops are done to your liking, take them off the grill and let them rest for about 5 minutes and serv with salad.