Preheat oven to 400°F.
Coat each loin of lamb with a drizzle of EVOO and a sprinkle of salt. Heat a skillet over medium-high heat. Place the loins in the hot pan and cook 1 minute, searing on all sides. Place aluminum foil over pot handle to keep it from burning and transfer the pan to the oven. Cook 7-8 minutes, removing them when a thermometer reads 145-150°F for medium. Let the meat come to room temperature then store covered in the fridge until ready to serve.