Salt & Pepper
Chops are pretty easy as long as you remember the trick... don't cook them too long. Over cooked lamb can be tough. We rub our chops with olive oil, salt & pepper them, and then add lots of chopped garlic. It helps to have the oil on first so the garlic has something to stick to. Then we usually cook them on a good hot BBQ to get a good sear on them. Once you have done that move them to a medium temperature, and continue to cook until the middle is still a little pink.
We like to eat the left overs cold with a Greek salad the next day.