Use a mortar and pestle to crush the garlic, rosemary, thyme, cayenne pepper, and salt. Add olive oil, stir to make a paste.
Using your hands, rub the rosemary mixture on both sides of the lamb chops. Marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature, it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Cook's Note: Serve over Garlic Mashed Potatoes with our Red Currant Jelly, if desired.