Ingredients: - 
6 lamb chops
Salt and pepper to season
2 Tbsp oil (for frying)
Marinate: - 
1 Tbsp finely chopped fresh thyme 
1 Tbsp dried oregano 
1 Tbsp finely chopped fresh rosemary
½ Tbsp finely chopped fresh mint 
2 minced garlic cloves 
4 Tbsp olive oil
Lemon wedges to serve
METHOD: - 
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 mins at room temperature.
Heat a large pan over high heat for 30 secs. Add the olive oil and heat until it slides easily around the pan.
Reduce heat to medium-high and add the chops. Sear until they are well browned on the first side, about 3 mins. They should be cooked medium rare at 57°C, if checked with a meat thermometer.
Flip the chops over and cook for another 3-5 mins (depending on thickness).
Transfer the chops to a warm plate and leave them to rest for 5 mins. This will allow the meat to relax for maximum juiciness.
Serve with lemon wedges on the side and a green salad or choose from your favourite vegetable dishes.