1. Combine three tablespoons of olive oil with the other ingredients in a bowl and whisk thoroughly to make a marinade. Then, turn the lamb chops in the mix, making sure every part is coated. Then, cover the bowl with plastic wrap, so the meat sits at room temperature for 30 to 60 minutes or in the fridge overnight.
2. If the meat was in the fridge, take it out and let it sit at room temperature for 30 minutes before the cooking time. Then add a tablespoon to a cast iron grill pan or skillet and let it get scalding hot over medium-high heat- this takes about two minutes.
3. Place the lamb chops on the pan with the fat side down, and sear until browned. Then, flip to the other side and crisp as well. Do the searing in batches, and divide the oil as required for each set. Each searing process should take about two minutes per side. And while you sear, let the oven preheat to 275F.
4. Move the lamb chops into a baking container and put them in the oven. Then, roast for eight minutes or until the internal temperature reaches 160F.
5. Take the meat down and tent with foil in a container. Then, allow it to sit for five minutes, so the internal heat cooks the lamb chops to the perfect 165F.

More ideas can also be found in this video recipe.