Mix olive oil, a couple of shakes of basil and a small amount of rosemary in a bowl. Melt about 2 tablespoons of butter and also place in the bowl. Also add a couple of dashes of tabasco. I usually add a couple of splashes of Pino Grigio to it as well (you can pick up a bottle from a liquor store for $8-10 and it's GREAT to use as a cooking wine. Turns chicken into gold!).
Now get some garlic salt, cracked pepper, mix in a seperate bowl and use as a rub for the chops. I almost always use fresh garlic on everything, but when grilling, it not that good of an option.
Baste the chops with the olive oil mix on all sides. Rebaste on the grill when you flip them.
Grill 'em. Grilling time depends on how hot your grill runs, but you definitely don't want to overcook the meat.
Lamb has a ton of taste by itself, so you don't want to go overboard with any of the ingredients (at least I don't).
OPTIONAL: If you like more of a sauce than a baste, mix some white wine and stone ground mustard together with the olive oil rosemary. Basil colors the mustard flavor, so I leave it out. Still do the rub with the pepper and garlic salt and then coat all sides with the mix. You'll have to coat them again when you flip them on the grill.
Let me know how it turns out.
