Prepare the Aussie Lamb by removing them from the packaging and using paper towels to remove any excess moisture, then set it aside.
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 pan with high sides combine the EVOO, freshly squeezed lemon juice, chopped garlic, 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 and place it into 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 like canola or vegetable oil. 
Place the lamb chops directly onto the grate above the red-hot coals, sear the chops for 3-4 minutes. Using a pair of tongs, turn the lamb chops over and 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 you get the internal temperature you want — 120 degrees for rare, 125 medium-rare, 130 medium, and 145 for well-done. Sidebar: How long you will need to cook your lamb chops will vary depending on the thickness of the cut and the temperature of the grill. 
Remove the grilled lamb chops to a cutting board and allow the meat to rest for 15 minutes. 
Serve.