I put together a little rub with a lot of thyme, some lavender salt (that I found at Whole Foods a year ago) and some pepper, rub it into the chops, and put them away at room temp.
Heat your pan. Really hot. Then add oil that can take the heat. Canola, Grapeseed, no olive oil. Test the temperature with the a little corner of a chop. If it start sizzling, really vigorously, everything is hot enough. Put in the chops - I used four just for myself, but if hubby had been around I would have stretched them to last for both of us. Don't touch the chops until they are browned enough to come loose by themselves. Then turn them, leave them in for a little longer - they are so small that they are done really fast, but they are so tender you can't overdo them unless you leave them in for a really long time.
Today I have one left-over little gem salad, which got dressed with a little lemon juice, some of my favorite olive oil, some pepper, some salt. And here is the result - all for me alone!
Thyme Lavender Lamb Chops
2-4 lamb loin chops per person
thyme - as much as you dare
lavender salt - or lavender and salt, about 1/4 teaspoon
pepper to taste
2 tablespoons of canola or grapeseed oil
Make rub from tyme, lavender (,) salt, pepper, rub into chops, let them rest for 2 hours or more.
Heat pan to high heat, add oil. (I really dislike nonstick for this, it doesn't get hot enough, and you boil the meat instead of frying it.) Test temperature with a corner of a chop - if it sizzles your pan is ready. Put the chops in, but don't crowd the pan. Turn when the chops loosen off the surface without any pulling or scraping. Leave on the other side shortly for medium rare, or till a bit browned for medium well.
Serve with a simple salad, a glass of Dolcetto or other nice red, and enjoy!