Preheat the oven to 425 degrees. Bring the lamb chops to room temperature, over the course of 1 hour or so.
Season the lamb chops with garlic salt and pepper, rubbing into all sides the chops. Transfer to a glass baking dish and drizzle with 1/3 of the chimichurri sauce. Cover in foil and bake for about 30 minutes.
Once complete, drizzle with the remaining sauce to serve over a bed of rice, or "cauliflower" rice.
Combine all ingredients in a high speed blender.
Process until smooth.
Use 1/3 over meat for cooking. Once the lamb is done roasting, finish the meat with the remaining sauce.