Chermoula Marinated Lamb Shoulder Chops

For the Chermoula, I used a handheld mixer and puréed 1 small onion, 2 cloves of garlic, a handful of cilantro, smoked paprika, oregano, S&P, EVOO, lemon juice and a splash of water.  Mixed it up until it was well incorporated and aromatic.  Painted the chops with the marinade, placed them in a bowl, covered in plastic wrap, and marinated them for about 1.5 hours.  Then grilled them up on a CI grate direct for about 15 minutes at a dome temp of 350ish until they hit 135ish internal.  Served with some Roasted Herbed Fingerling Potatoes and some Publix Olive/Feta Salad.    We made double as to have leftovers for work tomorrow.  Sorry in advance about the pic order.