Plan ahead and marinate lamb chops with of olive oil, garlic, sherry vinegar, and rosemary at least 30 minutes prior to cooking. You can marinate up to a day prior if desired.
Lamb chops do not take long to cook. Use a heavy-bottomed skillet such as cast iron for a good sear. When ready to cook, make sure your pan is already heated to medium-high heat before you begin cooking the lamb chops.
Add lamb chops sprinkled on both sides with salt and pepper. Sear each side, about 3 minutes each side for rare. You can add the extra olive oil, garlic, vinegar and rosemary marinade. Cook to desired doneness--lamb is best rare inside with a well-cooked, seared exterior. Remove from pan and wrap in tinfoil and let sit for 5 minutes before serving so the juices will be absorbed into the lamb.