To cook lamb chops in the oven, marinate them in olive oil and herbs, and then sear them in a hot skillet for about three minutes per side. Transfer the lamb chops to the oven to cook to the desired temperature. Rest the chops for five minutes before serving.
Coat the lamb chops on both sides in a simple marinade of olive oil, freshly chopped herbs such as thyme and rosemary, and salt and pepper to taste. Allow the chops to marinate at room temperature for 30 minutes to an hour. To sear the chops, add a tablespoon of olive oil to a large, oven-proof skillet over high heat. When the oil is very hot, add the lamb, and sear for about three minutes per side or until both sides are sufficiently browned.
Place the skillet in an oven preheated to 400 degrees Fahrenheit, and cook the lamb chops until they reach the desired level of doneness. Lamb chops that are 1 to 1 1/4-inch thick should reach a medium-rare temperature of 145 degrees Fahrenheit in about nine to 12 minutes per pound.
The United States Department of Agriculture recommends cooking lamb chops to at least medium-rare for safe consumption. Remove the chops when they are within five degrees of the desired temperature; the temperature continues to rise as the meat rests for five minutes.