If not already done, start with frenched racks of lamb (where the bones are cleaned and exposed).

Using a sharp knife, carefully cut each rack of lamb between each bone to create individual lollipop lamb chops. Trim any excess fat or silver skin if necessary for a cleaner look.

In a large bowl or resealable container, whisk together the olive oil, lemon juice and zest, garlic, rosemary, thyme, Dijon mustard, paprika, smoked paprika, salt, and pepper.

Add the lamb chops, tossing to coat evenly.

Cover and refrigerate for 2 to 4 hours, flipping once or twice during the marinating time.

Set up a charcoal grill for two-zone cooking: a hot direct heat side and a cooler indirect heat side.

Use lump charcoal for a natural, hot fire, more consistent heat.

Let the coals burn until they are white-hot and covered in ash, then spread evenly. Preheat the grill for about 10 minutes, and brush the grates clean.

Remove the lamb chops from the marinade and allow the excess to drip off (you want them coated but not dripping). Discard remaining marinade.

Grill the chops directly over the hot side of the grill for about 2–3 minutes per side, until nicely charred and the internal temperature reaches 130–135°F (54–57°C) for medium-rare. Move them to indirect heat if flare-ups occur.

Transfer the chops to a cutting board or platter and loosely tent with foil. Let rest for 5 minutes.

While the lamb is resting, whisk together the parsley, garlic, thyme, lemon zest, balsamic vinegar, olive oil, and lemon juice in a bowl.

Season to taste with cracked pepper and additional lemon juice if needed.