The smoky flavor and aroma imparted by grilling pairs well with lamb's assertive taste, says "How to Grill" author Steven Raichlen. The key to grilling lamb is to avoid overcooking – lamb tastes its best medium-rare. Choose lamb chops labeled as rib chops or loin chops for cuts that are meaty and not complicated to prepare, making sure they're at least 1 inch thick, preferably 1 1/2 to 2 inches. Serve the chops with grilled vegetables, crusty bread and a medium-bodied red wine like Pinot Noir.
Rub all parts of the lamb chops with your choice of herbs and spices or place them in a marinade. Choose from typical seasonings paired with lamb, including rosemary, garlic, salt, pepper, thyme, mint, lemon juice and olive oil.
Put the lamb chops on a large plate or in a shallow baking dish. Cover loosely with plastic wrap. Refrigerate for at least 30 minutes or up to an hour, turning once if the chops are in a marinade.
Take the lamb chops out of the refrigerator. Allow to stand at room temperature for 30 minutes before grilling.
Set a gas or charcoal grill up for direct grilling. Preheat to high.
Use a wire brush to scrape the grill grate clean. Oil the grate lightly with vegetable oil.
Use tongs to place the lamb chops on the grill. Cook for approximately 2 minutes, then turn the chops at a 90-degree angle to allow the meat to develop crosshatch marks.
Grill for approximately 2 more minutes. Turn the chops over with the tongs.
Grill the second side of the chops for 2 minutes, then rotate each 90 degrees. Allow to grill 2 more minutes.
Remove the chops to a clean platter. Use a meat thermometer to check that the thickest portion of the chops has reached an internal temperature of 145 degrees Fahrenheit.
Let the chops rest for 3 to 5 minutes. Serve.