These lamb chops cook quickly, with 2 distinct morsels of meal protected by the t-bone. Season the chops with salt and pepper. In a heavy skillet over medium-high, heat olive oil until shimmering. 
Add lamb chops and cook until browned on the bottom, about 2-3 minutes. 
Turn chops and cook on the second side for 2-3 minutes longer. Unless you’re adept at judging the internal temperature by touch, use a meat thermometer to figure out if the chops are done to your liking. 
If you like them medium rare, they might be perfect straight out of the pan. But if you want them cooked a little further, transfer them to a preheated 40º oven for a few more minutes. Whenever you pull them from the heat, let them rest for a few minutes more before eating them.
Lamb chops are also great on the grill (cooked hot and fast for a few minutes on each side.) Consider serving them with a garlic yogurt sauce, chermoula, harissa or pickled golden raisins.