Mix 2T olive oil, 1T rosemary garlic salt, 1t dried thyme, 1 clove minced garlic, and a few grinds of black pepper. Rub the paste over both sides of 4 half-pound lamb chops and allow to marinate at room temp for 30 minutes (you can marinate them for up to 24 hours in the fridge, but no longer).
While the chops marinate you can prep and roast some banana fingerlings or other potato.
Heat a 12" skillet on medium high and warm 2T of olive oil until it shimmers.
Sear the chops for 2-3 minutes, until browned.
Flip and cook for another 3-4 minutes, until the internal temp. is 125 for medium rare or 135 for medium.
Rest for 10 minutes before serving.