In small bowl, mix all rub ingredients. On a work surface, rub mixture on lamb chops with your hands. Cover chops and marinate in the fridge for at least 4 hours (up to 24 hours).
In a small pot, toast cumin seeds for 30 seconds over medium heat. Add vinegar, sugar, and onion and bring to a boil. Add diced pear, reduce heat to low and cook for 5 minutes. Add olives and turn off heat.
Preheat BBQ over medium heat and oil grill. Cook chops for about 3 to 6 minutes per side (to desired temperature). Let meat rest for at least 5 minutes before serving with pear and Gordal olive relish.