Bring lamb loin chops to room temperature. That means taking them out of the refrigerator 30 minutes prior to cooking and allowing them to reach room temperature before cooking.

Combine 3 tablespoons olive oil, Dijon mustard, salt, pepper, cumin, garlic, and onion powder in a small bowl, and mix. Rub lamb loin chops with this mixture.

Heat 1 tablespoon olive oil in a large skillet (I used cast iron) on medium-high heat. Add lamb loin chops and cook on medium-high heat for about 3 minutes on one side, then turn over and cook for 3 minutes on the other side. Use splatter screen, if needed.

Then, reduce the heat to low, flip the lamb chops back to the other side, add minced garlic around and underneath the lamb chops, and cook the chops on low heat for about 10 more minutes.

Remove the skillet from heat, put in a 400 def F oven until the internal temperature reaches 145. Let the lamb loin chops rest after cooking, in the skillet, off heat, covered, for about 10-15 minutes.

The internal temperature of chops should register at 145 F. If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.

Garnish with chopped fresh parsley before serving.