The best ideal is to buy lamb chops that are 3/4 of an inch thick. If you buy them any thinner they will get over cooked and be tough. I like mine a little pink in the middle so I cook them until they are right below 140 degrees on a meat thermometer. In a 3/4 inch lamb chop they will be perfect every time.
I use salt, pepper, and garlic on my lamb chops and I cook them on a hot grill. But not so hot that it burns my lamb chops. I want my lamb chops brown and juicy on the outside and tender and pink on the inside.
I always serve Granny Smith Mint Apple Jelly with my lamb chops and they are so yummy.
I usually serve my lamb chops with homemade garlic mashed potatoes and Brussels sprouts. I usually serve garlic bread with them And almost everyone who tries them loves them.