Combine the olive oil, paprika, thyme, garlic, chili flakes, salt, and pepper in a small bowl.
Pat the lamb chops dry with a paper towel and rub the seasoning mix all over them. If you have enough time, leave the meat to marinate for 1 hour. If otherwise, let it rest for 5 minutes.
Preheat the skillet over medium-high heat. Place the lamb chops into the skillet and let them sear for 3 to 5 minutes on each side or until an instant-read thermometer inserted into the thickest chop without touching the bone registers 130° F. Use a spoon to baste the lamb chops at intervals.
When choosing your lamb chops, look for ones with pink-red meat and white marbling (although marbling is not as important for lamb chops as with steaks).
The lamb chops should be about 1-1¼ inches thick. If it’s too thick, the chops will be overcooked on the outside before the inside gets cooked enough to eat.
The temperature of the meat continues to increase by about 5℉ even after removing it from heat. You might need to put that into account when measuring your internal temperature. You can remove the pan from the heat and allow the chops to sit for 10 minutes until the internal temperature reads 135℉ for medium-rare.
Due to how easily lamb chops dry out, I don’t suggest you meal prep them before cooking. They don’t take that long to prepare anyway.