Preheat oven to 350F.

Rub each of the lamb chops with a little bit of STAR's pure olive oil and season with seasoned-salt and fresh ground pepper.

Over medium-high heat, heat 2 tablespoons olive oil in a large, non-stick skillet that is also oven-safe.

Add lamb chops to skillet and cook for 4 minutes on each side.

Transfer lamb chops to a plate and set aside. Do not pour out the oil/drippings.

Add butter to the same skillet and melt.

Add chopped onions to the skillet and cook over medium-high heat for 2 minutes; stir in garlic and continue to cook for about 30 seconds, or until fragrant.

Stir in rice and thyme; cook for 2 minutes, stirring frequently.

Add vegetable broth, milk, salt and pepper; stir to combine.

Arrange lamb chops over the rice and bring mixture to a boil.

Reduce heat to low and continue to cook for 8 minutes.

Cover with a lid and bake in the oven for 20 minutes.

Remove lid and continue to cook for 5 more minutes.

Remove from oven.

Serve.