Spice-Rubbed Lamb Chops (Pan Sauteed)

I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  teaspoon dried thyme
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon paprika
• 1⁄2 teaspoon coarse salt
•  freshly ground pepper
• 2  lamb chops, rib chops about 5 1/2 oz. each
• 2  teaspoons extra virgin olive oil
• 1  ounce arugula, about 2 cups

Directions

1. Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
2. Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
3. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
4. Add chops and reduce heat to medium.
5. Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
6. Transfer each chop to a serving plate.
7. Divide arugula between plates and drizzle with the remaining teaspoons of oil.