Preheat large cast iron skillet on medium heat and add olive oil. Add lamb loin chops and pan fry for 3-5 minutes per side using a meat thermometer to check for desired level of doneness. Transfer to a platter and cook remaining lamb chops.
Reduce heat to low and add previously cooked lamb chops back into the skillet. Spoon lemon thyme sauce on top and turn each lamb chop twice to coat both sides in it. Saute on low heat for 30 seconds.
Refrigerate leftover lamb loin chops in an airtight container or tightly wrapped in plastic wrap for 4 days. Reheat in a hot skillet for a few minutes per side to get those crispy edges again.