For best flavor and texture, don't cook them beyond medium-rare to medium. Check internal temperatures to determine the degree of doneness. Grilled lamb chops can be brushed with various glazes and sauces, including barbeque sauce. If the sauce contains a high amount of sugar, brush it on after the chops are cooked to prevent charring, or, if you prefer to apply the sauce before or during cooking, use the indirect method. Like a rack of lamb, chops can be coated with an herb and bread crumb crust or a mustard or herb coating and then cooked over indirect heat.
Chops do particularly well with flavorful herb rubs.
To get the chops to form a tasty herb crust, brush them periodically with olive oil or melted butter as they grill. Lamb Chops Top of Page One way of adding flavor to grilled, broiled, or pan-broiled lamb chops is by cutting a pocket in the chop and filling it with an intensely flavored stuffing. Since the lamb chops are cooked only to the rare to medium stage, you can expect that whatever you stuff inside will not cook. Therefore anything you put into the chop should either be already cooked or able to be eaten raw. This leaves out raw sausage but still provides many tasty possibilities.