Place lamb chops in a gallon size plastic zipper bag. Blend marinade ingredients and add to bag. Seal bag and turn to blend ingredients and coat lamb. Let marinade in refrigerator 1-2 hours or overnight. Meanwhile, in a medium bowl blend salsa ingredients. Cover with plastic. Refrigerate to mingle flavors. Remove chops from marinade. Place marinade in saucepan and heat to boiling. Grill or broil lamb chops over medium-high heat 5-8 minutes per side, or till cooked as desired, basting with marinade. Arrange chops on serving platter, spooning salsa alongside. Garnish with green onion fans.
Per Serving: 579 Calories (71.8% from fat); 45g Fat (15g Sat, 23g Mono, 4g Poly); 19g Protein; 21g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 798mg Sodium. Food Exchanges: 2 1/2 Lean Meat; 1/2 Fruit; 7 1/2 Fat; 1 Other Carbohydrate.