Lamb Loin Chops - suggestions on recipes?

I usually trim off the silver skin which makes it much easier to eat after they'really cooked. To me lamb has a lot of flavor so I just salt, pepper and granulated garlic. Maybe a squeeze of lemon. Cook on medium high heat until 135. Lamb to me is not very appetizing rare. I cook them regularly since they're about 5 bucks a pound cheaper than the rib chops around here and have just as much flavor. 

Agreed no real need to go wild with the spices, wet them with a little olive oil, sprinkle with S&P.. I cook mine indirect at about 400 dome, I really don't know time or internal temp I just go by feel with my tongs..Now saying that we like our lamb a bit on the pink side.. What I have been enjoying lately is a little Chimichurri sauce on the side, seems to enhance the lamb flavor..They are not difficult to cook but rather go rare than overdone...Enjoy..

For me I go indirect, or if you have an adjustable rig and get up high then direct will also work, I also don't use any wood for smoke just lump..

I go direct. Olive oil, S&P, chopped garlic and fresh rosemary.    

Yep, direct to 130 (I like rare lamb).  Those chops cook quick, so keep an eye on them.