Marinating the Lamb: Cut all Lamb Chops into separate chops, adding a touch of oil to them and as much garlic as one likes. Add all Ingredients in a bowl, mix well and let sit in refrigerator over night.
The Drizzle: Combine all ingredients and whisk well until well mixed. Add Optional herbs as to your liking.
Quinoa Salad: Mix all ingredients in a bowl and let sit for at least 30 min in refrigerator.
Assembley: Ensure BBQ is super hot. Grill lamb chops individually on the grill between 45 to 90 seconds per side depending on how you like it cooked. Make a small pile of quinoa salad in the middle of the bowl, arrange chops around the salad, drizzle the Van Dykes dressing around and on the lamb chops.