Heat a large cast iron pan over medium-high heat and add 2 tablespoons olive oil. Add the lamb chops once the oil is hot. Sear until the lamb chop surface is browned; about 3 to 4 minutes.
Flip and cook until the internal temperature reaches 125°F for medium-rare, or 135°F for medium; about 2 to 3 minutes.
After the sear, apply each side of lamb chop with 1 teaspoon (less if chops are small) of Ineda Rub and allow to rest for 5 to 10 minutes prior to serving. Applying the rub after the sear avoids overcooking or burning the rub spices.
