I'm with ChefJune -- I love lamb prepared just about any way you can think of: roasted, stews, grilled, etc.
I've always thought that many people who don't like lamb fall into one of two categories: those who have only had it horribly overdone; and those who are put off because although it looks like beef, it doesn't taste the way they expect. Of course, some people just don't like it, period.
Anyway, I suggest that anyone trying lamb for the first time should simply grill it. I also suggest they try New Zealand lamb because it has a very mild flavor, closer to beef than lamb from some other sources.
Here's a great recipe for simply prepared lamb chops, an Italian recipe called Abbacchio alla Scottadito, or Finger-Burning Lamb Chops. I usually use the little French lamb chops or buy a rack of lamb when it's on sale and cut it into individual chops for this simple recipe. Add some good bread, a bottle of good red wine, and some grilled asparagus = heaven!.
Abbacchio alla Scottadito
(Finger-Burning Lamb Chops)
8 to 12 rib lamb chops (about 2 to 3 per person)
Olive Oil
Salt and Pepper
Light the grill and get it good and hot.
Oil the chops and season well with salt and lots of freshly ground black pepper.
Grill very quickly over a hot fire, turning once after about 2 to 3 minutes for rare, or 4 minutes for medium-rare. Cooking time will vary depending on the thickness of the chops. Do NOT overcook. Serve immediately.
Note that the original recipe calls for serving the chops with grilled sliced onions (brushed with olive oil before grilling) and sliced rustic bread (brushed with olive oil and rubbed with raw garlic before toasting on the grill). That's all optional, IMHO.