Mint and Cumin–Spiced Lamb Chops
['2 medium onions, peeled, quartered', '1 cup fresh cilantro leaves with tender stems', '1 cup fresh flat-leaf parsley leaves with tender stems', '1 cup fresh mint leaves', '1 tablespoon ground cumin', '1 tablespoon paprika', '2 teaspoons allspice', '1 teaspoon crushed red pepper flakes', '1 teaspoon ras-el-hanout or garam masala', 'Kosher salt', '24 untrimmed lamb rib chops (about 5 pounds)', 'Vegetable oil (for grilling)']
Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt. Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.
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