In a medium bowl, mix together the olive oil, garlic, shallot, red wine vinegar, Dijon mustard, rosemary, thyme, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Reserve 1/4 cup of this mixture and refrigerate until serving time.
Place the lamb chops and the remaining marinade in a medium sized zip lock bag or a large bowl. Marinate for at least 2 to 6 hours, turning the bag occasionally to ensure even coverage.
After marinating, drain the lamb chops and discard the marinade.
Pat the lamb chops dry with paper towels and season them with additional salt and pepper to taste.
Heat the canola oil in a large cast iron skillet over medium-high heat. Cook the lamb chops in batches, making sure they are in a single layer in the skillet. Sear each side for about 3-4 minutes, or until they reach your desired level of doneness.
Allow the lamb chops to rest for 5 minutes before serving.
Serve the lamb chops immediately, accompanied by the reserved 1/4 cup olive oil mixture.
