Marinate the lamb chops in a shallow dish with the dried oregano, lemon juice, honey and half the extra virgin olive oil. Cover with a tight-fitting lid and place in the fridge for a few hours before cooking. Shake the container vigorously every half hour or so.
Meanwhile make the salad by preheating the oven to 220°C/ 200°C fan. Place the capsicum on a sheet of baking paper on a roasting tray. Sprinkle with a little olive oil and salt and roast for 20-25 minutes or until they are cooked, sunken and the skin beginning to blacken. Remove, place in a plastic bag and wrap in a thick cloth and allow to sit for 15 minutes. By this stage they will be cool enough to handle. Remove and the stem and seeds and set aside in a bowl. Peel the skins and place in the bowl. Do not rinse the cooked flesh. Slice into 2.5 cm strips and place in a large bowl. While the capsicums are cooking gently toast the pine nuts with the cumin seeds in a pan over medium heat for a few minutes. Remove from heat. Add the parsley, oregano, mint sherry vinegar, the remaining extra virgin olive oil, pine nuts and cumin with a pinch of salt and any juice from the capsicum skins. Mix. Crumble over the Persian feta. Cover and set aside.
Heat the grill or BBQ. Drain the chops and sprinkle with a little salt. Cook for 6 minutes each side or until a little moisture appears on the top of the chops. Remove from heat, cover loosely, and allow to rest, covered for 5-10 minutes. Serve with the capsicum salad.
