Rack or loin?
Rack chops (cutlets) have the long, thin bone and a little eye of tender meat. They look the part. Loin chops are thicker and meatier with a T-shaped bone. Both cook fast. For the grill or BBQ I'd go 2 to 3cm thick, so they char outside and stay pink in the middle. For the frying pan, thinner.
Cooking them
Get the pan, grill or coals properly hot. Season, or marinate for a few hours, then 3 to 4 minutes a side for medium and 3 minutes' rest. Start them standing on their fatty edge for a minute so the fat renders and goes crisp. For masala chops, marinate overnight in yoghurt, garlic, ginger, chilli and garam masala, then grill or bake hot.
From the counterPat chops dry with kitchen paper before they go in the pan. Wet meat steams; dry meat browns.
Two ways I'd make them
Chops for a crowd
Two or three each, or three or four if they're the star of the BBQ. For a big do, give us a day or two's notice so we can cut what you need. The BBQ guide and the crowd calculator help with the numbers.
One more thing
How long do lamb chops take?
About 3 to 4 minutes a side on a hot grill, pan or BBQ for medium, then 3 minutes' rest. Thick chops need a minute or two more.
Ask for chops 2 to 3cm thick if they're going on the BBQ. Find the shop.