Based on a meal served in a Chicago restaurant. The waiter told me the seasonings and I guessed the quantities. The blade cut lamb chops are sold in many market as lamb shish kebab meat, making it easier!
Combine remaining ingredients for the marinade and pour over lamb in ziplock bag or non-metal pan, covered.
Marinate for 5 hours, turning every so often.
Skewer and grill over medium coals or gas grill until done, approximately 20 minutes, basting frequently with remaining marinade.
Note: Lamb should not be cooked well-done, and should be cooked uncovered. Meat should still be somewhat pink and juicy inside. I've been told thermometer should read 150 dg. for medium-rare and 160 for medium.