Steps to Broil Lamb Chops
Flip the lamb chops over and broil the other side. After a few minutes the first side of the lamb chop should be getting dark and the fats should be caramelizing. Flip the chops over using a pair of spring-loaded tongs. Cook the second side of the lamb chops for a few more minutes until that side is brown and caramelized too. Use the following as a guide for checking doneness. Rare meat should be 120–125 degrees, medium 140–150 degrees, and well done 160–170 degrees. Don't forget to let the lamb chops rest for a few minutes before you eat them.
Tips for Buying, Preparing, and Cooking Lamb Chops
If the butcher doesn't have any lamb chops available, ask if they have any rib roasts for purchase. That way you can cut your own lamb chops from the rib roast.
As I have stated previously, lamb is strong but delicate flavor. Keep it simple. Try cooking it with just salt and pepper first. This will enable you to focus on the cooking technique. After you have that down, add one more complementing flavor, like cumin or rosemary. It will be a most excellent meal.
If your broiler doesn't seem to be getting hot enough, it may be turning itself off because it thinks it is too hot. Try leaving the oven door open a crack. That should help. After all you aren't worried about indirect heat, just the direct heating coming off the broiler.