Now start your charcoal.
Now, dump your coals! Bank them so there is a clear area with no charcoal.
Once it's all cooked get inside, sprinkle the remaing spoonful of Herbes de Provence on the chops and let them rest for a minute or so. Now's a perfect time to make a quick salad. (Nibble some bread at the same time, they're great -- they taste like big soft pretzels.) I chopped some tomato, a bit of shallot, some fresh mint, and doused it all with a lemon and olive oil vinaigrette. (I figured I had to get some mint in here somewhere, this is lamb afterall.)