Make the chimichurri sauce: In a bowl combine olive oil, garlic, ¼ teaspoon Spanish Rosemary Salt, smoked paprika, red pepper flakes, parsley and lemon juice. Set aside.
Season lamb chops with remaining ¾ teaspoon Spanish Rosemary Salt and black pepper. Heat grill or grill pan on high heat. Cook lamb chops on the first side for about 3 minutes. Flip to cook other side for 2-3 minutes or until desired doneness.
Serve with chimichurri sauce on top of lamb chops.
Season with additional Spanish Rosemary Sea Salt, to taste.