First, prepare the dry rub for the lamb. Place the paprika, dried thyme, kosher salt, pepper, and brown sugar in a small bowl and mix until well combined. Set aside. 

Place the lamb chops in a baking dish with sides and sprinkle half the dry rub over the lamb chops, flip the lamb, and sprinkle the remaining dry rub over the other side. Pat the dry rub into the lamb. 

Drizzle 2 tablespoons of olive oil over the lamb chops and then add the garlic. Move the lamb chops around so they are covered in olive oil and garlic. 

Cover the baking dish with plastic wrap and place the lamb chops in the fridge to marinate overnight.*

Remove the lamb chops from the fridge and let them come to room temperature before cooking. 

Meanwhile, place all the ingredients for the aioli into a bowl and stir until well combined. 

Heat a large cast iron skillet over high heat and add 1 tablespoon of olive oil to the cast iron.

When the olive oil is fragrant and sizzling, add half the lamb chops to the cast iron skillet (if size allows) and cook the lamb chops for 2-3 minutes on each side for a medium-rare lamb chop (an internal temperature of 130ºF). Cook the lamb chops longer for a more well done chop. The outside of the lamb chops should be browned. 

Remove the lamb chops from the cast iron and let them rest. 

Add the last tablespoon of olive oil to the cast iron and repeat step 8 until all the lamb chops are cooked. 

While the lamb chops are resting, spread the aioli out on a serving platter and then place the lamb chops on top of the aioli. 

Garnish the lamb chops with fresh mint and enjoy.