Made delicious and easy lamb chops tonight. Basically combined these two</a href> recipes and served it with this mint jelly. While we didn't try it, a tasty alternative would have been to serve it with a the mint "chimmichuri" described here. Basically, any minty sauce/chutney/something will do.

Create spice blend (in roughly descending order from most to least) of:
Oregano
Rosemary
Salt
Pepper
Smoked salt
Lemon pepper
Coriander
Paprika (dash)

Rub into lamb on both sides. Put lamb into non-reactive dish.

Mince 1 garlic clove per lamb chop. Mix with olive oil and lemon or lime juice (roughly 1/2 lemon/lime per 4-6 chops) and coat lamb chops. Let marinade for at least a few hours or overnight.

Broil lamb chops on rack in oven or over a high-heat grill. Cook 5 minutes on first side; flip and cook 3 minutes more for medium rare.
(Note for Audrey and Jon: yes, this much time produces a medium rare lamb chop in our oven. Any more and it will be overdone.)

Serve with your favorite "mint something."