I like to throw some chops in the oven with some veggies, drizzle with EVOO, balsamic vinegar, honey, sliced garlic, and some dried parsley, salt and pepper, and just bake until cooked thru.
Alternatively, we chuck 'em either under the grill or in a fry pan with a little bit of salt on and just cook until just a remnant of pink remains.
Another favourite recipe is to dust with souvlakia seasoning and either pan-fry or grill and serve on a greek salad (with lots of feta and olives) drizzled in balsamic vinegar.
Lamb chops are so forgiving. They can be served slightly pink or still be tasty when nearly cremated!! (And many an Aussie BBQ has served the range in the one meal!! LOL)