In a spice grinder, pulse the lavender flowers until finely ground. Transfer the ground flowers to a small bowl and toss with 1 tablespoon of sea salt.
Heat the olive oil in a large skillet. Add the garlic and cook over moderately high heat until golden, about 2 minutes. Discard the garlic. Season the lamb chops with salt and pepper, add them to the skillet and cook until browned outside and medium rare within, about 5 minutes per side. Transfer the chops to plates and serve the lavender salt on the side.