In a large bowl, mix olive oil, lemon juice, garlic, onion powder and paprika.
Add the lamb loin chops to the marinade and mix well so all the pieces are covered in marinade.
Cover the bowl, refrigerate and marinade for at least thirty minutes.
Bring the bowl out of the fridge and let the lamb loin chops come to room temperature.
Meanwhile, heat a cast iron skillet over medium heat until it starts smoking.
Place lamb chops in the pan, 2 or 3 at a time and sear for five minutes on each side.
Once you've seared them on both sides, add some salt to the lamb loin chops, turn the heat off, cover the pan and let them sit for ten minutes.
Serve with roasted potatoes, yogurt mint sauce and a fresh green salad served with Open Nature™ Balsamic Vinaigrette.