Last week I cooked for some friends. Appetizers were crab cakes and clams casino style. Entree was double bone lamb chops, prosciutto wrapped asparagus spears, and bacon quinoa. Dessert was creme brulee.
Lamb chops are considered tricky to cook but they aren't really difficult once you've done it once or twice.
The first step is to find a good cut that is frenched. I've only cooked with new Zealand grassfed. I have found that I prefer the smaller cuts to the larger, in my experience they are more tender and less chewy (you could french the larger ones to a higher degree to remove some of the chewyness but that gets tricky).
I've done both sauces (basil, rosemary, red wine reduction) and dry rubs on lamb chops but have surprisingly preferred the dry rubs.
Cut the chops in sections of 2 bones pieces and sear them on a hot cast iron skillet with olive oil butter and fresh rosemary stalks. You will have to scrape the pan and re-add those ingredients if you are cooking more than 1 rack of lamb as those ingredients will burn over the searing process.
Once your done searing the chops throw them in a pan with some garlic cloves and shallots and broil them under high heat, flipping once. Definitely gotta keep an eye on them cuz over cooking these puppies is a waste. I wouldn't go much further than med rare.
by the time your done you'll have some of the best lamb chops you've ever had. You could just as easily grill these chops as well.