Preheat the oven to roast at 350℉ if you like your lamb chops well done.
Combine all spices in a bowl and mix thoroughly.
Lightly sprinkle the chops with olive oil, then cover the lambs with seasoning, creating a crust. Let the lamb chops rest for at least 30 minutes at room temperature. If prepping the night before, refrigerate overnight, and remove from refrigerator at least 30 minutes before cooking.
Heat a frying pan or skillet on the stove. You want it hot but not smoking for about 3-4 minutes. Add olive oil to coat the pan, and swirl the pan to cover it with oil—the option is to use a ghee and olive oil mixture to enhance the flavor.
Place each lamb chop one at a time onto the pan. Here is the hardest part of the process. Do not touch the chops for the next two to three minutes!!! If you want that beautiful crispy sear, you MUST let it cook. Flip to raw side and place in the oven for 5 to 10 minutes, depending on doneness.
After five to ten minutes, check for doneness. If you like your red meats rare, do not place them in the oven, just remove them from the heat and let them rest. For medium-rare, five or six minutes would be enough. For medium leave oven up to 8 or 10 minutes, and well up to 12 to fifteen minutes. Once you pull them out of the oven allow the chops to rest for five minutes before serving and cutting into them.