1. In a bowl or large ziplock bag, combine the halved garlic cloves, chopped rosemary, thyme leaves, olive oil, salt, and pepper. Mix everything together to create your marinade.

2. Place the lamb shoulder chops in a shallow dish. Pour the marinade over them, rubbing it into the meat with your hands to ensure even coverage. Cover the dish with plastic wrap and refrigerate for at least 30 minutes.

3. Remove the lamb from the refrigerator 15-20 minutes before cooking. Letting it come to room temperature ensures more even cooking throughout the chop.

4. Heat your cast iron skillet over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately.

5. Once the skillet is hot, add a generous amount of olive oil. Place the lamb chops in the skillet without overcrowding. Sear for 3-4 minutes on the first side without moving them.

6. Flip the chops and sear the other side for 3-4 minutes. After searing both sides, reduce the heat to medium-low and continue cooking until the lamb reaches your desired doneness.

7. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. The chops will continue cooking slightly as they rest.

8. Remove the lamb from the skillet and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat.

9. Garnish with additional fresh rosemary if desired. Serve hot with your favorite side dishes.