This is a recipe adapted from Epicurious.com, by Maria Helm Sinskey.
4 large garlic cloves, pressed
1 tbsp. fresh thyme leaves (or 1 tsp. dry)
1 tbsp. fresh rosemary leaves (or 1 tsp. dry)
3/4-1 tsp. salt
2 tbsp. fat or ghee
6 1 1/4-inch-thick lamb loin chops
Mix first four ingredients and 1 tbsp. fat in a large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400f. Heat remaining tbsp. fat in heavy large oven-proof skillet (preferably cast iron), 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 8-10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.