Allow lamb loin chops to reach room temperatura. If previously frozen, transfter to refrigerator the night before and take it out of the fridge about an hour before cooking. If you are using fresh loin chops, remove from refrigerator half hour before cooking. Place lamb loin chops on a work board and pat them dry with a paper towel.
Meanwhile add the garlic, salt, pepper and oregano to a mortar and pestle and mash it until it becomes paste. This will yield about 1 tbsp of garlic and herb paste.
Season the lamb loin chops with olive oil and garlic & herb paste on all sides. If you can please allow the lamb to marinate for up to 30 minutes on the counter or refrigerated overnight.
Heat remaining 1 tbsp of olive oil in a cast iron skillet or stove top griddle until very hot. Add lamb loin chops and allow it to cook for about 4-5 minutes on each side, top and bottom. Additionally cook the three sides for 2-3 minutes (lamb loins are thick triangle-like shaped with one fatty side). To be sure the lamb is thoroughly cooked use a kitchen thermometer to make sure the internal temperature is at least 145F for rare meat up to 165F for well done*
When done, allow lamb to sit for 10-15 minutes before serving. When ready to serve, squeze fresh lemon and garnish with fresh thyme or oregano.