Remove lamb from refrigerator, place in a food storage bag with ¼ cup chimichurri sauce, coat chops well and let sit at room temperature for 30 minutes while the grill heats.

Prepare grill for direct heat and preheat to medium (about 400°F). Oil the grates.

Grill chops 3-4 minutes per side or until they reach an internal temperature of 140°F for medium. Let rest for 5 minutes before serving with the rest of the chimichurri sauce.