Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing to cool. Stir in the salt and jalapeno.
In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside.
Preheat the grill over high heat.
In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper.
Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides.
Remove the vegetables from the grill and place them on a platter.
Preheat grill over high heat.
Lightly brush olive oil on grill grates.
Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper.
Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare.
Transfer the lamb chops to the serving platter with the grilled vegetables.
Top the platter with the reserved Cilantro Parsley Chimichurri Sauce and serve.