Arrange chiles and garlic in a small pile on a cutting board; sprinkle with 1 teaspoon of the salt.
Using flat side of a large knife, drag knife back and forth over garlic mixture to form a paste, about 90 seconds.
Transfer paste to a small bowl, and stir in parsley, cilantro, mint, vinegar, lemon juice, cumin, cayenne, and 1/2 cup of the oil.
Rub 2 tablespoons of the cilantro mixture all over lamb chops, and season with remaining 2 teaspoons salt. Add lamb chops to hot braai.
Cook, undisturbed, until browned and a thermometer registers 65C (for medium-rare), about 4 minutes per side.
Using tongs, turn lamb chops on their edges, leaning lamb chops against sides of skillet to keep them stable, if needed, and cook, turning until all edges are browned and fat is rendered, 3 to 5 minutes.
Transfer to a cutting board, and let rest 5 minutes.
Cut each lamb chop in half between ribs, and transfer, cut side up, to a serving platter. Spoon remaining cilantro mixture over lamb chops, and serve.
12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers
Red wine vinegar (for serving)
Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
Serve lamb and peppers with herb salsa for spooning over.