Place the first 7 ingredients for the lamb in a large zip-lock bag, or in a 13” by 9” inch glass dish. Add the lamb and turn and coat with the marinade. Seal the bag, or cover the dish, and refrigerate and marinate the lamb, at least eight hours, or overnight, turning occasionally.
When ready to make the rice, remove the lamb from the marinade, pat dry, set on a plate and let sit at room temperature until ready to cook.
Make the rice by placing the 2 Tbsp. oil in a pot set over medium, to medium-high heat. Add the onion and bell peppers and cook until softened, about 4 to 5 minutes.
Add the rice, garlic, oregano, cumin, paprika and black pepper and cook 1 minute more. Add the stock and bring to a boil. When boiling, cover the rice, and then turn the heat to its lowest setting. Steam the rice 15 minutes, or until tender.
While the rice cooks, preheat an indoor grill or barbecue to medium-high. Lightly brush the bars of the grill with oil. Grill the chops 3 to 3 1/2 minutes per side, or until just barely pink in the centre.
When cooked, fluff rice with a fork, mix in the cheese and parsley, and then serve with the lamb. If desired, once plated, drizzling lamb with a little olive oil.
Also, if desired, for even more flavour, the lamb could also be accented with a spoon or two of pesto.