In a jar, combine the olive oil, minced garlic, kosher salt, freshly ground black pepper, and freshly squeezed lemon juice. Shake well to mix.

Pat the lamb steaks dry with a paper towel. Spread the marinade over both sides of the steaks, ensuring they are fully covered.

Top the steaks with a few sprigs of rosemary or thyme.

Let the lamb marinate for at least 4 to 5 hours, preferably overnight in the refrigerator (make sure to bring them to room temperature before cooking). Turnover at least once partway through marination.

Heat a skillet on medium-high heat. Once hot, add the marinated lamb steaks and sear for a few minutes on each side to develop a golden-brown crust.

Flip the steaks and sear the other side.

Reduce the heat to medium and cook the steaks for about 7 to 8 minutes on each side, or until they reach your desired doneness. Occasionally spoon some of the pan juices over the steaks to enhance the flavor.

Remove the steaks from the pan and let them rest on a cutting board for a few minutes to allow the juices to redistribute, ensuring a tender and flavorful steak.

Don't forget to savor the juicy marrow from the center bone!