Bring chops to room temperature. Pat the lamb dry with paper towels and season both sides generously with kosher salt and black pepper. Let them sit while you preheat the oven to 400°F (204°C).

In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, lemon zest, and lemon juice. Stir until combined. Set aside.

Place a large ovenproof skillet over medium-high heat and add the olive oil. Let it shimmer.

Add the lamb chops to the hot skillet, spacing them so they don’t touch. Sear for 3–4 minutes without moving.

Flip the lamb chops and sear the other side for 3 minutes.

Reduce heat slightly and add the garlic herb butter to the pan, tilting the skillet so the butter pools. Spoon the melted butter and garlic over each chop for about 30–45 seconds.

Transfer the skillet to the preheated oven for 5–8 minutes, depending on thickness and preferred doneness.

Remove the chops from the oven and transfer to a plate. Tent loosely with foil and rest for 5–7 minutes.