2 large garlic cloves, pressed
1 teaspoon fresh thyme leaves, lightly crushed
1 teaspoon fresh rosemary leaves, lightly crushed
½ teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil, divided
2 1¼ inch thick lamb loin chops
Mix first 4 ingredients and 1 teaspoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400 degrees. Heat remaining olive oil in heavy large ovenproof skillet 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 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.
Adapted from Bon Appetit
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