DO-AHEAD TIP: Marinate lamb chops overnight or for at least 5 hours (see recipe).
Place lamb chops in a large baking pan coated with melted ghee (or olive oil).
In a large bowl, combine remaining ingredients (cherry tomatoes through black pepper); pour mixture over lamb chops. Cover with plastic wrap and refrigerate overnight or for at least 5 hours.
Preheat oven to 385 degrees.
Roast lamb chops for 30 to 40 minutes or until a meat thermometer registers at least 130 degrees.
Serve 2 chops per person.