For me, the following is the best way to cook lamb chops in the oven. (I still remember the first time I cooked lamb chops in the oven- and they caught on fire! It was a shock…I hadn’t realized that the fat was quite so flammable. Hey, I was young and inexperienced).
I served the lamb chops with oven roasted vegetables, so while this is not a super fast meal…it is quick on preparation time and is ready in about 45 minutes.
I peeled and cubed a couple of potatoes and carrot, and quartered a small onion. You can use any root vegetables you like…turnip and sweet potato come out very nicely. I put them in an 8 x 8 cake pan with  1 1/2 tablespoons olive oil and 1 1/2 tablespoons of balsamic vinegar. I sprinkled sea salt, dried oregano and ground pepper over the top and put them in a 400F oven. I let them cook for about 25 minutes.
The lamb chops I rubbed with salt, pepper and a mashed garlic clove along with chopped fresh rosemary. I then placed them on a cake rack, which I set over another 8 x 8 cake pan with about 1/2 an inch of water in the bottom. The water keeps the fat that drips off the chops from catching on fire.
At the 25 minute mark, I stirred the vegetables, and checked to make sure they weren’t drying out. I put them back in the oven, along with the lamb chops. After 10 minutes, I turned them and then cooked them for another 10 minutes. You can put the grill on them for a minute at the end, but I usually find they have good colour without it.
How do you cook your lamb? I make mint sauce with chopped mint leaves, vinegar and sugar for my husband to have with his chops…but I have never put it on mine. Do you like mint sauce?