I haven't read Walt's post (recently), but the same technique as a rare or medium rare steak should work fine for lamb chops. The only difference might be the rub/marinade. Lamb likes marinades and flavors like rosemary, garlic, etc. Lots of recipes on the web for lamb marinades (I would avoid acid in the marinade). You'll want to be careful not to overcook them, by using a low temperature (like 200?) and probe the chops. Probably smoke to around 110-115 IT then a quick sear. I would go oak on the lamb. Same amount you'd use for steak. They are not going to be in the smoker very long, so split your wood into smaller pieces. In the future for smoking, you might look for a whole rack of lamb. It would be easier to smoke, sear whole, and could be sliced into individual chops after smoking. Kind of the equivalent of a prime rib vs. individual bone-in ribeye.