I bought lamb chops over the weekend and am curious how to prepare them, other than a simple grilling or pan-searing with salt & pepper.
It’s US lamb, so it will be “gamier” than Australian lamb. Would that affect how you personally would prepare them?
I had some at a BBQ a few weeks ago. They were really good - marinated in a honey mustard concoction. I didn’t ask for the recipe but I would say the marinade contained dijon mustard, yellow box honey, lime/lemon juice, peanut oil, salt, pepper and shredded chili. They were served with a Thai green salad with a minted yoghurt sauce.
But last time I cooked them I had them absolutely plain.
Usually just pan-seared, then dropped in the oven for a little finishing, with salt & pepper.
Sometimes with other cuts, I’ll pan sear, then get a kind of “Indian Stew” going. I’ll put them back in the stew until the meat is kind of falling off the bone.
But for chops, it’s mostly just pan-sear or grill with salt & pepper. eat with potatoes and peas or beans. Sometimes, I’ll evev add a dash of curry powder to the S&P for a hint of the orient.
Italian (non-creamy) salad dressing and maple syrup (yes, even the fake Aunt Jemima stuff) makes a dandy marinade. You have access to a charcoal grill?
The way I usually like to do lamb chops is to first make up some Rosemary oil.
To make this take about a cup of a good olive oil and dump in a good helping of rosemary. Stir it up and let it sit in a sealed jar or bottle for a few days, giving it a shake now and then. When it’s done strain out the rosemary bits.
I mix this oil up with a little clear honey over a very low heat to create a gloopier consistency and then add in anything else I fancy for flavour, like mustards, salt, pepper etc.
I take this mix and brush a good coating over both sides of the chop and then either grill it or put it in the oven to cook.
I try not to make the mixture too strong tasting because I really like the taste of the lamb itself - I just use it to set it off and lift it a little.
How do I like them? Numerous.
Seriously, though, I sprinkle onon powder and garlic powder very lightly on each side, spray Pam over it (this seals in the juices) and then simply broil. YUM.
Thanks everyone - you’ve given me some good ideas.
Armilla - gloopier - you seem to cook the way I do. 
Try this simple marinade:
Lime juice
1/4-1/2 tsp cumin
1/4-1/2 tsp ground cardamom
2-3 cloves garlic, minced or crushed
Marinate the chops for about 15 minutes to 1/2 hour, then fry in a pan (unless they’re really thick, then broil).
I also like them with a rosemary and garlic rub.
Medium to medium rare, grilled over an open flame with a little salt, pepper, and garlic powder. Serve with couscous and fresh tabouli or grilled asparagas. Actually any grilled veggies would go with this. Chilled white wine (not too dry) matches well. I’ll be there around 7-ish?
Add about 1 tsp. each of salt and pepper into a bowl. Add Rosemary (1 -2 tbls.) and a couple of fresh garlic cloves. Add some good olive oil. Use the back of a spoon (or a pestle if you have one) to mash the garlic cloves, salt, pepper, rosemary and olive oil into a paste. rub all over the lamb chops and let sit in the fridge. for an hour or two. Then, grill or broil.
No Mint sauce. :mad:
Well-done.
Mmmmm - lamb chops! I haven’t had any for awhile and now you’re making me want some.
All the above suggestions are good. Garlic, rosemary, coarse cracked pepper and olive oil go very well with lamb, and that’s how I usually season up my pan-grilled, oven-finished chops. Oh, and I like best those little chops which look like a miniature porterhouse - are they called small loin lamb chops? I get 'em at Costco, and they get their lamb from New Zealand, I believe.
Dinner’s at 8, so you’ll have to stand around drinking wine while you watch me cook. 
Hannibal Lecter liked his extra rare.
Simply pan sear with pepper, garlic, ceyenne, oregano, basil, whatever spices I feel like at the moment.
Never let salt touch my lamb. Of course, I barely let salt touch anything.
I usually eat rice with soy and some kind of green veggie with it.
Never understood that whole mint jelly thing.
If they are thin, salt, pepper, oregano and olive oil followed by grilling to med rare and squeezing on some lemon. Saute some spinach (mix with dandelion greens if you can get them) with garlic and lemon on the side and some roasted potatoes, Mmm, back in Athens!
If they are thick lamb chops then I go for some of the marinades like those posted previously. Still grill them I find grilling or broiling is the best cooking method to my taste for lamb chops.
So do I. Well, medium rare. (Rare lamb is just too hard to chew.) With mint sauce! Or better still, mint jelly – less authentically British, I know, but nice!
Say, do any of you ever eat mutton? I once started a thread (http://boards.straightdope.com/sdmb/showthread.php?t=293673) asking how I could acquire mutton (not lamb) in the U.S., and nobody had a clue.
I once had lamb chops in a restaurant with “mint vinaigrette”, which sounded strange at the time but was spectacular on the lamb. It was a warm vinaigrette, made, I believe, with a little stock, balsamic vinegar, garlic, olive oil, and minced mint. A little of it was drizzled over some lamb rib chops, and was mega-heavenly. I think I’ll take a stab at duplicating that recipe with my upcoming chops.
With a little Shari.