Season your chops liberally with coarse salt and freshly ground pepper.
Prepare the marinade: combine the thyme, oregano, rosemary, mint, garlic and olive oil in a small bowl.
Rub the marinade over the lamb, massaging it into the meat, and leave for up to 20 minutes at room temperature.
Heat a large skillet over high heat for 30 seconds. Add the olive oil and heat until it slides easily around the skillet.
Reduce heat to medium-high and add the chops. Sear until they are well browned on the first side, about 3 minutes. They should be cooked medium rare 57°C (135°F) if checked with a meat thermometer.
Flip the chops over and cook for another 3-5 minutes (depending on thickness).
Transfer the chopes to a warm plate and leave them to rest for 5 minutes. This will allow the proteins in the meat to relax for maximum juiciness!
Serve with lemon wedges on the side and a green salad or choose from your favourite side dishes.
Video
Notes
Cooking on the BBQ
Preheat your grill (barbecue) for direct cooking over medium heat.
Grill the chops for 3-4 minutes per side, keeping the lid closed as much as you can, until slightly charred.
Leave to rest for about 5 minutes before serving with extra lemon wedges on the side.