Combine thyme or oregano, garlic, sumac, paprika, water and oil in a large dish. Add the lamb and gently toss until well combined. Cover and place in the fridge for as long as you can. Even 15 minutes will make a difference to the final flavour.
To make the salad: Place the cucumber, tomatoes, olives, red onion, herbs, cheese and lettuce in a large bowl. Mix the sumac, lemon juice, oil and seasoning in a screw top jar and shake well. Pour the dressing over the salad and mix well to combine.
Grill the lamb chops on the preheated BBQ or griddle pan for 3-4 minutes on each side until cooked to your liking.
Watch Catherine Fulvio cook this dish here.