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Place 3 tablespoons oil, rosemary, thyme, cumin, salt, and pepper in a small bowl and whisk together.
Place lamb chops in a baking dish and drizzle with herb mixture.
Toss together until chops are well and evenly coated.
Cover and refrigerate for 1 hour.
Remove chops from refrigerator and allow them to sit out at room temp for about 15 minutes.
Place a large skillet over medium-high heat and add remaining oil. Add 1 minced garlic clove and sauté for 30 seconds.
Add lamb chops into skillet and sear for about 3 minutes (this can be done in 2 batches, if needed).
Flip each chop and sear for 1 minute. Lower heat to medium and continue to cook for another 2 to 3 minutes for medium doneness (with an internal temperature of 130˚F after resting).
Remove chops from skillet and transfer to a warm plate.
As chops rest, clean out skillet and return to stovetop. Melt butter over medium heat. Add remaining garlic and sauté for 2 to 3 minutes, until toasted. Place chops baking into skillet and spoon butter over chops. Remove from heat.
Transfer chops to a serving platter and drizzle with more garlic butter.
Top chops with fresh thyme and serve.