One of my favorite methods for preparing lamb chops is to season, then brown then on both sides, cover with copious amounts of thinly sliced garlic, reduce heat and add just enough hot water to cover the bottom of the pan, then cover and cook on low until tender. It's quick, obviously easy and I learned it from my Mom so you can expect it would be be wonderful.
a marinade of 1/2 cup red wine, splash of olive oil, Tbsp. Dijon, a nice branch of rosemary, bruised. 1/2 tsp. dried oregano, couple cloves of garlic, slice of onion. For a twist, some orange peel. S&P. Let marinate in a big ziplock with air squeezed out for a couple of hours, at least in the fridge.
Drain, pat dry. Saute in a very hot pan with a couple tsp. olive oil (hot pan, cold oil, food won't stick), for about 5 min. on one side to sear well. Flip. 4 min. on that side. If you like MR (best!), check for int. temp with a thermometer. Might need another couple minutes....or if you like further doneness.
Keep warm in low oven. Deglaze pan with another splash of red wine; add chopped clove of garlic, tsp. of chopped rosemary, dab of dijon. Grind of pepper. Reduce. Add a couple Tbsp. butter, little at a time on low heat to finish sauce.