Perfect lamb

Thanks to Costco, I have a large number of lamb chops in my freezer that were a great deal but are too thick to do anything easy with, like grilling or broiling them. They're pretty standard loin chops, about two inches thick and three inches wide, but I guess I just don't know a good way to cook those. There are very few recipes out there for extra-thick loin chops, and cooking them as for thinner chops means they're burnt on the outside and raw in the middle. Until now! The way to do it is in a pan on the stove with a couple teaspoons of olive oil over moderately low heat, for a long time, flipping often and cooking on every side. Done this way, they were great -- pink but not bloody, tender and not tough. I spread rosemary salt over them just before cooking, which lent a nice peppery taste.