Mix first 6 ingredients in a small bowl. Place lamb chops in a single layer in 13x19x2” glass dish. Pour marinade over and cover with foil. Refrigerate for 4 hours, turning lamb chops occasionally.
Heat barbecue grill to medium-high. Season lamb with salt and pepper and place on grill. Cover and grill to desired doneness, basting often with marinade—about 4 minutes per side for medium rare. Transfer to platter and serve with Lambert Bridge Malbec.