Easy Peasy Roasted Lamb Chops

Combine 1 tablespoon each of chopped fresh marjoram, rosemary and thyme with 2 cloves of minced garlic.  Rub chops with olive oil, and herb/garlic mixture.  Cover and refrigerate 3-4 hours. Preheat oven to 425, and remove chops from refrigerator.   Heat about 1 tablespoon of olive oil in a pan over medium heat.  Place chops in pan and cook until brown, about 2-3 minutes on each side.  If you have an oven proof pan, place the chops in the oven, if not, put them on a baking sheet and roast for 10 minutes.