Season both sides of the lamb chops with freshly cracked black peppercorns, ground Aleppo pepper, and coarse sea salt. Allow the seasoned lamb chops to sit at room temperature for 15-20 minutes.

Into a large, high-sided pan, combine the EVOO, freshly squeezed lemon juice, minced garlic, roughly chopped mint leaves, and sliced onions. Use a fork or tongs to mix the marinade ingredients.

Place the seasoned lamb chops into the marinade, then turn them over. Place a tight-fitting lid or plastic wrap over the pan, then put it in the fridge overnight.

Prepare the charcoal grill; the grill temperature should be between 375°F and 450°F.

Get the charcoal grill going, arrange the charcoal briquets on one side of the grill, creating both a hot zone (direct heat) and a cooler zone (indirect heat).

Use a wire brush to clean the grate if needed, then brush the grates with a high-smoke-point oil, such as canola or vegetable oil.

Remove the lamb chops from the marinated pan and lightly pat them dry. Discard the excess marinade.

Place the lamb chops directly on the grate over the red-hot coals and sear for 3-4 minutes. Using tongs, turn the lamb chops over, move them to the cooler side of the grill, and close the lid. Allow the lamb chops to cook for several more minutes, or until the internal temperature reaches your desired level — 120 degrees for rare, 125 for medium-rare, 130 for medium, and 145 for well-done. Sidebar: How long you need to cook your lamb chops depends on the cut's thickness and the grill temperature.

Remove the grilled lamb chops to a cutting board and allow the meat to rest for 15 minutes.

Serve.