What herbs do you use with lambchops?

I always use Olive oil, lemon and Cavenders Greek Seasoning.

We usually have to do a lamb duel at my house because my husband always wants to mix dijon, red wine vinegar, garlic, thyme, rosemary and pepper, marinate and grill. I typically prefer a version of this black bean, red curry paste that caramelizes and has a bit of sweet, spicy richness with a hint of orange which is amazing with lamb: http://www.epicurious.com/recipes/food/views/Paniolo-Rack-of-Lamb-14247. I also really enjoy a cumin-y lamb - good both with chops and excellent with strips cut from a leg. Truly some of the best lamb I have had:: http://www.savorthis.com/2011/08/erics-birthday-lamb-without-eric-present/.

depends upon what flavors I want with them at the time. It could be herbes de Provence (either fresh or dried) that definitely include lavender greens, or it could be Ras el Hanout, that lovely Moroccan spice mix, or coat them with whole cumin seeds and grill (would you believe that's a Chinese flavor?)

I typically use a combination of thyme, rosemary, parsley and garlic. But I will certainly try aargersi's chimmuchurri suggestion in the future.

Also consider herbs du Provence. Chimichurri is great (parsley based but I often sneak some mint in there too) and there is no reason a basil pesto wouldn't work!!!

Definitely mint!

I did this with pork chops recently, and I imagine it would be equally good with lamb:
http://food52.com/recipes/18181_freshly_minted_chops

Parsley , mint, and oregano

Rosemary.