French lamb chops

I know for many Americans, lamb is not in their regular repertoire of meals.  Growing up, we ate lamb on special occasions, but it was usually a leg of lamb or a roasted rack of lamb.  When I was studying in France, Agnes, the woman that I lived with, made lamb very often.  It was delicious and so easy to make.  She pan seared lamb chops in olive oil, garlic cloves cut in half, salt, and pepper.  I add fresh rosemary and thyme or some herbs de Provence.   She served it with the garlic and a bit of the sauce that it was cooked it!  I brought this easy way of cooking lamb home, and it is the number one request from my family if I'm doing the cooking!  Try it, you'll love it!