4 large garlic cloves, pressed
1 tablespoon fresh thyme leaves, lightly crushed
1 tablespoon fresh rosemary leaves, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra-virgin olive oil, divided
6 1 1/4-inch-thick lamb loin chops
(I only had 3 loin chops, so I halved these ingredients)
Mix first 4 ingredients and 1 tablespoon olive oil in large bowl.
Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400°F.
Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat.
Add lamb; cook until browned, about 3 minutes per side.
Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
Transfer lamb to platter, cover, and let rest 5 minutes.
(I didn't have a skillet that could fit in my tiny oven, so I transfered to a round metal cake pan and put that in the oven about 10 minutes).
On the page where I found this recipe, many people commented that 10 mins in the oven is too long for medium-rare; I'm not sure whether that's a good thing or a bad thing, as I've only had lamb once. Some cut the time in the oven back to 5 mins, others to 8 mins.