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1
Line a large 17 x 13-inch shallow baking sheet with aluminum foil shiny side up, and place the baking sheet on the rack in the upper third of the oven.
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2
Preheat the oven to 425E, preferably for 30 minutes or longer.
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3
Turn on your exhaust fan.
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4
Pour about 1/2 cup of the oil into a bowl and stir in half the minced herbs and lots of black pepper.
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5
Use a pastry brush to apply an even layer of the seasoned oil to all sides of the lamb chops, then season again very generously with pepper.
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6
Sprinkle the chops generously, on one side only, with salt.
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7
Place one or two large well-seasoned cast-iron skillets, or a large stove-top grill pan, on the stove over high heat.
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8
(Or straddle an extra-large grill pan over two burners.)
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9
As a last resort, use one or two heavy-bottomed nonstick skillets.
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10
When very hot, lay the chops in the pan salted side down in a single layer without crowding.
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11
Brown on the first side for 3 full minutes.
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12
Sprinkle the unsalted side with salt, then use tongs to turn the chops and brown them for another 3 minutes.
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13
Since double-rib chops will have a wide, thin layer of top fat, after browning them on both sides, stand the chops on this fatty side to brown and crisp it.
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14
If doing this in batches, remove each batch of chops to a tray so you can sear the rest.
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15
When all the chops are seared, transfer them to the preheated baking sheet and sprinkle them with the remaining minced herbs and a bit more salt.
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16
Roast the double chops until done to your liking: 7 to 9 minutes for medium-rare, 6 minutes for thinner loin chops.
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17
Serve hot.
