In a shallow baking pan, stir together wine, oil, garlic, salt, ground cumin, cinnamon, cumin seed, and onion.
Turn lamb chops in marinade to moisten all sides, then arrange in a single layer.
Cover and refrigerate for at least 4 hours or until next day, turning chops over in marinade occasionally, if possible.
To barbecue, remove chops from marinade and drain; reserve marinade.
Place chops on a grill about 6 inches above a bed of hot-glowing coals.
Cook, turning occasionally and basting often with marinade, until meat is done to your liking (about 15 minutes total for medium-well).