Bring the lamb to room temperature by pulling the chops out of the fridge 20–30 minutes before cooking.

Season generously by patting each chop dry, then sprinkling both sides with kosher salt and black pepper.

Heat a heavy skillet over medium-high heat and add the olive oil. Wait until it shimmers but doesn’t smoke.

Add lamb chops to the pan without crowding. For 1-inch thick chops, sear 3–4 minutes per side for medium-rare (internal temp ~130°F/54°C); for medium, aim for 4–5 minutes per side.

After flipping the chops, lower the heat to medium, push the chops to the side, and add butter to the empty space in the pan. When butter melts and begins to foam, add minced garlic, rosemary, and thyme.

Spoon the melted garlic butter over the chops for 30–60 seconds. Watch the garlic closely to prevent burning.

Squeeze lemon juice over the chops, remove from heat, and transfer the lamb to a plate. Tent loosely with foil and let rest for 5 minutes.

Plate the chops, drizzle any pan juices back over them, and serve with lemon wedges.