In a blender, combine red wine, garlic, olive oil, salt, pepper, and fresh thyme to create a marinade. Pour this mixture over the lamb chops placed in a ziplock bag, ensuring they are well coated. Seal the bag and let it refrigerate for at least 1 hour or up to overnight.

Preheat your oven to 400°F (200°C).

Remove the lamb chops from the bag and discard the marinade. Pat the lamb dry with paper towels. Season both sides of the lamb chops with salt and pepper.

Heat a large skillet over high heat, adding olive oil. Sear the lamb for 1-2 minutes on each side until browned.

Transfer the seared lamb chops to an oven-safe baking dish and surround them with your choice of vegetables.

Place the baking dish in the preheated oven and cook the lamb chops for 8-10 minutes, checking for doneness with a meat thermometer aiming for 145°F for medium rare.

Once done, remove the lamb chops from the oven and let them rest for 2-5 minutes.