I did this ages ago & a few people liked it including the late & much missed Scarbelly whose recipe I adapted.
This is a little rushed,so I short cut it a bit.
I bashed together 4 cloves of garlic, thumb size bit of ginger, those 2 chills that I grew myself,roots of a bunch of cilantro,& some fresh thyme.
When I had a paste I added 2 fat tabs of Baba's curry powder,some peanut oil,zest & juice of a lime.
I have rubbed that all over between the chops front & back.
This is a loin,had some nice snow white fat on the inside cheap by my standards at $13 a kg ,way cheaper than lamb.
I will let this sit for an hour then in the MES over a mixture of pellets,apple ,hickory & bourbon barrel.
I will do "rice & peas" & flat bread