In a medium bowl, whisk together garlic, ginger, tamari, olive oil, black pepper and a sprinkling of salt.  Lay the lamb chops in a shallow baking dish. Pour the mixture over the lamb chops. Cover and let the lamb marinate overnight.

Note: If you don't have time to marinate the lamb overnight, heat the marinade until it starts to simmer. Lay the lamb chops in a rimmed sheetpan in a single layer. Pour the marinade over the lamb chops and rub it into the meat, making sure they are well coated. Let stand at room temperature for 20-30 minutes.

Heat a grill pan over medium-high heat, or use an outdoor grill pre-heated to medium-high heat. Remove the chops from the marinade and blot off the excess marinade with a paper towel (otherwise the grill will flame up and char the chops). Season with salt and pepper and place on a pre-heated grill.

Grill the lamb for 1 minute. Rotate the chop halfway on its same side, in order to make cross-hatch marks. Let it cook 1 minute more. Then, flip the chop over and repeat the process.

Once done, transfer the chops to a plate and cover with foil. Let rest for 5 minutes before serving.