Make the rub: Combine the rub ingredients in a small bowl-salt, garlic powder, thyme and rosemary.
Pat dry the lamb chops, then lay out on a work surface. Sprinkle each of the lamb chops with enough rub to just coat the lamb, then gently work the rub into the meat. Turn the lamb chops over to repeat the rub process on the other side. Let the lamb chops sit at room temperature to absorb the rub as you make sauce.
Make the blackberry sauce: Melt the butter in a small sauce pan on medium heat. Add the garlic and sauté for about 1 minute, until the garlic becomes fragrant.
Add the wine and blackberry jam to the saucepan, whisking to combine. Bring the sauce to a boil, then reduce to a simmer. Add the rosemary, salt and pepper. Simmer for about 10 minutes to reduce the sauce. Keep warm as you cook the lamb.
Brown the lamb chops: Coat an oven proof skillet with oil spray. Heat the skillet on medium high on the stovetop. Add the lamb chops to the pan. Cook for about 1 minute so the chops start to brown. Turn the chops over, cook for another minute.
Roast the lamb: After browning the lamb chops for a total of 2 minutes, move the lamb chops to the oven. Roast for about 7 minutes for medium rare chops. Remove the skillet from the oven, and place the chops on a platter to rest briefly.
Serve & enjoy! Plate the lamb chops, and serve with the blackberry sauce. Enjoy with a good glass of wine!
Roasted lamb chops take just about 7 minutes in the oven to get to medium rare. 145 degrees with a meat thermometer is a good target for medium rare lamb chops. Your actual cooking time will vary based on your oven and thickness of your lamb chops.