In a food processor
fitted with a metal blade add the garlic, rosemary, thyme
, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse
into a paste. Rub the paste on both sides of the lamb
chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan
over high heat until almost smoking, add the chops and sear
for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.