Make sure the lamb isn't from New Zealand and Australia. Those are all Islamic ritual slaughtered. They fired or replaced all the non muslims in the process to get certified halal.

Make sure you let it bleed out unless you like game taste. Season like steak. Cook with thermometer.

Pass on mint jelly.

Whenever I've made chops i just treat them like steaks. They take rosemary and garlic well if you finish them in a pan or sous vide.

Good lamb is a treat

Ive got a good recipe for ya. Bake lamb at 225 for about 15 minutes, covered with foil. Then pull it out of the oven and throw it in the garbage. Cook a ham. Lamb sucks.

Used this one once.. Flawless and easy.

https://youtu.be/R5JPircwHRQ

get a whole rack. pat it dry. remove as much blood as you can.

in food processor:

2-3 large garlic cloves 3 tbsp stoned ground dijon- more expensive brands work better 1 tablespoon fresh squeezed lemon juice 1 tbsp soy sauce 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme little less than half teaspoon dried rosemary. few drops of sriracha (if thats your kind of thing)

pulse until the garlic is all chopped. cover entire rack front back and size with the paste. let marinate over night.

very important: take lamb out of fridge 1 hour before cooking. let come to room temp.

Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. or with thermometer until desired doneness. The temps are available if you google.

Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

otherwise air fry it for 14-17 mins at 370 depending on size, fat side up.

I would absolutely recommend Senegalese dibi lamb. It far surpasses any other way of making lamb, imo. https://www.youtube.com/watch?v=D8kVQ9Uceuo

Cook them rare.