Preheat barbecue to high heat. Season the lamb chops with salt and pepper.
In a small sauce pan, combine the shallots, tamari, lemon juice, rice wine, garlic, ginger, and agave syrup, and bring to a slow boil.
Mix the cornstarch with a tablespoon of water in a separate bowl. Then pour into the boiling tamari mixture. Bring mixture to a boil once again, and then lower to a simmer for 2-3 minutes until it becomes thick. Remove from heat.
Place lamb chops on the grill, searing each side of the lamb chops for 1 minute. Then lower heat to medium and cook lamb chops approximately 2-3 minutes per side.
Baste the now cooked lamb chops with the teriyaki sauce and cook on one minute per side. Top with sesame seeds and serve immediately.