In a small bowl, or with a mortar and pestle, combine four Tbsp of olive oil with the Herbes de Provence and the mashed garlic, making a “gooey” paste. Spread the paste over the lamb chops, put the chops on a plate and allow the meat to warm a little at room temperature, for 20 minutes.
Liberally season both sides of the lamb chops with salt and pepper. In a saute pan, heat the remaining tablespoon of olive oil over high heat. When the pan is very hot, sear the chops in batches of 3 or 4 (whatever will fit loosely in the pan), until chops are browned on one side, about 2 to 3 minutes. Flip the chops and cook until the second side has browned, another 2 to 3 minutes for medium rare. Transfer the chops to a serving platter and cover loosely with foil. Allow lamb chops to rest for 5 minutes, to let juices redistribute, before serving.