Combine finely chopped rosemary (2 tablespoon of leaves) and finely chopped thyme (1½ tablespoon of leaves) then set aside.
Rub both sides of lamb cutlets with olive oil (2 tablespoon - there will be some leftover) and reserve the remaining oil for frying.
Sprinkle garlic powder (1 tsp) and salt and pepper (to taste) evenly between the cutlets - don't forget the back!
Then sprinkle each side of the cutlets with the combined rosemary and thyme.
Heat remaining olive oil in a pan, and fry cutlets (or grill/broil) over medium-high heat (turning once) until cooked to your liking (see notes).
How long you cook your lamb lollipops for on each side comes down to your personal preference. For me, cooking cuts of lamb like this is a bit like cooking a steak - some people like theirs pink in the centre, others don't! For me, it's usually about 4 minutes on each side - but keep in mind the thickness of the cutlet meat can vary a lot.
These cutlets would also be great cooked on a bbq. They make great bbq or cookout fare - they even come with in-built handles!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*