Allow rack of lamb chops to warm up to room temperature.

Cut the rack apart into individual chops, trimming as needed.

Rub each lamb chop with olive oil.

Season each lamb chop with salt and pepper.

Heat the skillet over high heat.

In batches, so as not to overcrowd, place the lamb chops into the hot skillet to sear.

Brown the first side for 2 minutes, then flip the chops.

Allow the chops to brown for another 1½-2 minutes, depending on thickness, until the internal temperature is 125°F.

Remove the lamb chops from the skillet and let stand for 5-10 minutes.

Serve on a platter with mint chimichurri sauce.